Makes 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 1-inch long chunks

5 medium potatoes quartered or cut into 8ths

1 tb tomato paste

1 ½ cups good light red wine – a Cabernet Sauvignon works

2 cups beef stock (chicken stock works just as well)

1 tb salt

½ tspn freshly ground pepper

1 bay leaf

7 oz. frozen white pearl onions

7 oz. frozen peas

Olive oil


Prep time: 20 minutes  |  Cook time: 3 Hours

This is a great stew for a lazy Sunday afternoon. Brown everything, combine and let the oven do it’s magic as you enjoy a catnap or a good book.

Preheat oven to 350°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 potatoes and cook for another 4-5 minutes. Add onion, garlic, carrots, and potato 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 seems clean and the little bits are mixed in with the wine) add the vegetables and beef.

Add remainder of wine, stock and bay leaf.

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 pearl onions, peas and let the stew stand for 5 minutes. Serve with the same wine as in the stew.


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