Beef Stew with wine. Chow Hound Recipe
Delicious and easy gourmet
- 1/4 cup plus one TBSP. Flour
- 2 tsp. Kosher salt plus more for seasoning
- 1tsp. Fresh grou d black pepper
- 3# boneless churck roast
- 3 tbsp. Oil
- 1 large yellow onion diced
- 2 TBSP tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 can beef consomme
- 2bay leaves
- 4sprigs thyme leaves
- 3 medium carrots
- 3 celery stalks
- 4 medium Yukon gold potatoes
Plane 1/4 cup flour in bowl add the measured salt and pepper and whisk to combine, set aside. Trim fat and sinew from meat and cut into 1 1/2 inch cubes. Toss in flour mixture.
Heat oil in a large pot or fry pan and brown beef in small batches about five minutes per batch. Remove to large bowl as batches are ready.
Add onion and season with salt and pepper. Cook, stirring occasionally until softened and just lightly browned about five minutes. Add tomato paste stir to coat the onion and cook until the raw flavour has cooked off. About 2 minutes.
Sprinkle in remaining flour and stir occasionally until raw flavour has cooked off again about 1 minutes. Pour in the wine, scrape brown bits and cook until mixture has thickened about 3 minutes.
Return meat and any accumulated juices from bowl to large pot along with the onion tomatoe mixture. Add broth, bay leaves, thyme and stir to combine. Bring to boil and simmer for one hour before adding vegetables. Increase heat to high bring to boil then simmer immediately for one hour.
Brown whole baby mushrooms in butter and add to stew a few minutes before serving.