Red Wine Braised Beef Stew
The quality of the wine in this wine-centric stew will significantly impact the flavor of the dish. Be sure to choose a wine you would like to drink for best results.
Serves 6 / Prep Time: / Total Time:
- Preheat the oven to 350˚ F.
- .Place the diced beef in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
- In a large Dutch oven, heat the canola oil over high heat. In batches, sear the meat until golden brown on all sides. Transfer to a plate and repeat with remaining meat. Discard the excess oil.
- Place the peppercorns, parsley, garlic, juniper berries and bay leaves on a piece of cheesecloth. Gather and secure with kitchen string to make a sachet bag.
- Return the meat to the pot with the wine, beef broth and sachet bag. Bring to a simmer. Cover with a lid and place in the oven and cook for 2 hours.
- While the beef is cooking, sauté off the mushrooms until golden brown, about 5 minutes. Then, add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
- Add the mushroom and vegetables to the pot with the beef and continue to cook in the oven until the meat is tender.
- Remove the stew from the oven and let rest for 30 minutes. Fish-out the sachet bag and squeeze out excess sauce.
- Skim off any excess oil from the surface of the stew, then mix thoroughly. Taste and season with salt and pepper.
- Serve ladled over orzo pasta, mashed potatoes or rice.
Chef’s Note: This dish tastes even better when served the next day. If you decide to make it the day before a party, stop after step 6 and refrigerate the vegetable and bacon mixture separate from the beef stew. The next day, preheat the oven to 350˚F. Stir the vegetables into the stew while cool, place the pot in the oven and rewarm for 1 hour.