Since summer is over it is officially acceptable to begin stewing up the comfort foods. Red wine braised beef is bursting with flavor and a great simple alternative to a traditional beef stew. I love to incorporate wine into my meals….especially recipes that call for an entire bottle. Well, an entire bottle minus a small glass to sip on while its cooking.
3 pounds stewing beef
salt and pepper
3 tbsp olive oil
2 onions diced
3 whole carrots peeled and diced
1 pint whole button mushrooms
1 tbsp tomato paste
1 750 ml bottle red wine
3 gloves garlic
2 bay leaves
4 cups beef stock
Preheat the oven to 350 degrees. Season the stewing meat heavily with salt and pepper and brown the meat in a large pot with olive oil for roughly 8 minutes. Work in batches making sure that all sides of the meat have been browned. Remove the meat from the pot and add diced onions and carrots. Cook until onions and carrots are soft, about 10 minutes. Add the flour and the tomato paste and stir until the mixture is combined fully.
Now for the fun part…stir in the wine and drink some too!
Bring the mixture to a boil and lower the heat to a simmer until wine is reduced, about 25 minutes. Add the fresh herbs to the stew, mushrooms, and the beef stock. Once the mixture is boiling lower the heat and place the pot into the oven preheated at 350 for 2 to 2.5 hours. When finished, the meat should fall apart and be very tender. I served mine over mashed potatoes however you can be creative and use any pasta, rice, etc.