Ingredients
- 3 pounds stewing beef
- 2 cups red wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 2 large carrots, sliced
- 3 garlic cloves, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1/4 to 1/2 cup beef stock (unsalted)
How to Make
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Step 1: Place the meat and wine in a medium bowl; chill for 1 hour.
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Step 2: Remove the meat using a slotted spoon; reserve the wine in a small saucepan. Pat the beef dry with paper towels.
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Step 3: Cook the reserved wine over medium-high heat, stirring occasionally, stirring occasionally, 15 minutes or until reduced to 1 cup.
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Step 4: Melt the butter with the oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides.
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Step 5: Add the onion and the next 3 ingredients and cook, stirring often, 15 minutes or until the vegetables and meat are cooked.
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Step 6: Sprinkle flour over the meat mixture and cook 1 minute, stirring constantly. Stir in the reduced wine, salt, pepper, and 1/4 cup beef stock. Cover and reduce heat to low; simmer, stirring occasionally, for 2 hours, adding up to 1/2 cup beef stock as needed.
We hope you enjoy this recipe!
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