Beef Stew with Red Wine

I have made this stew in the crock pot and the stove. Both ways always turn out great! It’s so tasty and the sauce is just delicious.

- Marie

Carrots

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INGREDIENTS

Frozen Pearl Onions

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Mushrooms

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Frozen Peas

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Onion and Garlic

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Beef Broth

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Red Wine

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Tomato Paste

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Flour and Butter

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Bay Leaves

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Fresh Thyme

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Beef Chuck

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Salt and Black Pepper

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Pat dry the meat, season it, add the flour and toss to coat.

1

In a large oven safe pot or Dutch oven, brown the beef.

2

Stir in the onions and carrots and sauté. Then add the garlic and sauté until aromatic.

3

Add the red wine and scrape the browned bits from the bottom. Bring to a boil and cook.

4

Stir in the tomato paste and return the browned beef to the pot with any collected juices.

5

Stir in the broth, thyme and bay leaves, cover and cook until the beef is tender.

6

Melt butter, add the mushrooms and sauté until lightly brown.

7

Stir in mushrooms, whole onions and frozen peas to the stew.

8

Return the pot to the oven and cook for about 15 minutes.

9

Serve and enjoy!

Don’t use expensive cuts of meat for this recipe. The best cuts of beef for stews are tough cuts like chuck roast and round that can be braised long and slow.

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Tips from the chef

LET'S START COOKING!

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