Beef Stew In Red Wine

Serves

4-6

Marinated beef cubes, onion and carrot are slowly cooked to tender, sumptuous perfection for the very best Sunday meal you could hope for. Try making it for your loved ones today with this recipe.

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Ingredients

1
kilogram
Boneless Beef Chunk
, cut into 1 inch pieces (for marinade)
1
bottle
Red Wine
, (for marinade)
1/4
cup
Black Peppercorn
, (for marinade)
3
Bay Leaves
, (for marinade)
Peel of 1
Orange
, thinly sliced (for marinade)
2
large
Carrots
, sliced (for marinade)
2
large
Onions
, thinly sliced (for marinade)
3
tablespoons
Unsalted Butter
, (for searing)
1
teaspoon
Olive Oil
, (for searing)
2
tablespoons
Salt
, (for searing)
2
tablespoons
Ground Pepper
, (for searing)
1/2
cup
All-Purpose Flour
, (for searing)
1
4-inch piece
Celery
, (for bouquet garni)
4
fresh Parsley Stems
, (for bouquet garni)
2
dried Bay Leaves
, (for bouquet garni)
4
fresh Thyme Sprigs
, (for bouquet garni)
1
tablespoon
Tomato paste
, (for stew)
1
tablespoon
Dried Mixed Herbs
, (for stew)
1
bundle
Bouquet Garni
, (for stew)
1
tablespoon
Beef Stock Cubes
, (for stew)
Freshly Ground Black Pepper
, (for stew)
1
can of
Mushrooms
, quartered
1/4
cup
chopped Fresh Parsley
, for garnish (for stew)
1/2
tablespoon
Beef Stock Cubes
, (for stew)

Directions

For the marinade: Using a big bowl, layer the beef, orange peels, onions and carrots until all used.
Add the wine and top with 3 bay leaves and the peppercorns.
Wrap tightly with plastic wrap and let marinate sit overnight in the fridge.
Drain the beef in a colander with a bowl underneath, reserving the marinade.
Seperate marinade and marinade ingredients into two separate bowls
Place the flour, pepper and some salt in a shallow plate and, working in batches, toss the beef in the flour, shaking off any excess.
To sear: In a saucepan over medium heat, Add unsalted butter and olive oil
Working in batches, add the coated beef to the pan and sear for 8 minutes per batch.
Transfer the beef from the pan to a bowl and repeat with the remaining beef and seasoned flour until all the beef has been browned.
For the stew: Melt 3 tablespoons of the butter and olive over medium heat in the same pot used to brown the beef and add garlic and onions.
Cook until the onions are slightly golden, about 4 minutes.
In a pot, add wine marinade, beef, tomato paste, marinade ingredients, dried mixed herb, bouquet garni, beef stock cubes and mushrooms. cover and simmer for 3 hours
You can serve this stew with pasta, mash potato or even rice! Garnish with parsley.

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