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Beef and Red Wine Stew
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: The Best Recipe Soup and Stew
| 2.5 pounds | beef chuck roast, trimmed and cut into 1.5 inch cubes |
| 1/2 cup | flour |
| salt and ground pepper | |
| 1 tablespoon | oil |
| 6 ounces | bacon |
| 1 cup | onion, chopped |
| 3 medium cloves | garlic |
| 2 cups | red wine |
| 1 cup | chicken stock |
| 2 tablespoons | tomato paste |
| 2 | bay leaves |
| 1 teaspoon | dried thyme |
| 4 medium | potatoes |
| 7 ounces | mushrooms |
| 16 | baby carrots, sliced |
| 1 cup | prunes, pitted |
| 1 cup | frozen peas, thawed |
Heat oven to 300 degrees.
Toss beef in flour/salt/pepper mixture until evenly coated, shaking off excess.
Heat the oil in large dutch oven over high heat. Cook bacon for 2 minutes, until browned. Add beef, onions and garlic; cook until browned all over, adding extra oil if necessary.
Add wine, scraping up browned bits. Gradually add stock, stirring constantly and scraping the pan edges. Add tomato paste, bay leaves, thyme and bring to simmer. Cover and place pot in oven. Cook for one hour.
Remove pot from oven and add potatoes, mushrooms and carrots and prunes. Cover and retun pot to oven. Cook just until meat is tender, about one hour. Remove pot from oven.
Add peas, cover and allow to stand for five minutes. Discard bay leaves and serve immediately.
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