Makes 5-6 Servings

3 lbs. beef cut to 2-inch cubes
1 large yellow onion sliced into semi circles or diced
2 garlic cloves, minced
3 large carrots cut into ½ inch long chunks
1 tb tomato paste
3 cups good light red wine – a Cabernet Sauvignon works
2 cups beef stock (chicken stock works just as well)
5-6 potatoes, peeled and quartered
2 tb salt
½ tspn freshly ground pepper
1 bay leaf
1 bag frozen peas (optional)
Olive oil
1 lb quartered sautéed mushrooms.


Prep time: 30 minutes  |  Cook time: 2 1/2 hours

Preheat oven to 375°F. Pat dry the beef. In a large Dutch oven over medium-low heat preheat 2 tablespoons of olive oil.

In multiple batches brown the meat. The key to browning meat properly is to pat it dry prior to browning and do not crowd the meat. On average there should be 3-4 batches to brown per 3 lbs of meat. As the meat is browning transfer it to a large bowl. Sprinkle with 1 tablespoon salt and ½ teaspoon pepper.

Lower the heat and cook onions until translucent, approximately 5-8 minutes. Add garlic and stir for another 20 seconds. Do not burn the garlic. Add carrots for another 3 minutes. Add onion, garlic, and carrots mixture to the meat. Meanwhile, turn up the heat to medium and deglaze by pouring in some wine and scraping the bottom of the pan with a wooden spoon. Add 1 tablespoon tomato paste and mix with the wine. Once the pan is deglazed (the bottom is clean and the little bits are mixed in with the wine) add the vegetables and beef. Add remainder of the wine, stock, and bay leaf and potatoes. Bring to a boil, reduce to simmer, and bake in the middle rack of the oven for 2-2 ½ hours. The meat is ready when it pierces easily with a fork.

Finally, add the frozen peas, mushrooms and let the stew stand for 5 minutes. Serve with the same wine as in the stew.

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