Beef Stew in Red Wine Sauce (Food & Wine)

By ctaubenheim

Ingredients

• 41 Tbsp Unsalted Butter
• 2 Tbsp Olive Oil
• 2 lbs trimmed beef chuck, cut into pices
• Salt
• Freshly Ground Black Pepper
• 1 Cup Finely Chopped Onion
• 1 Cup Chopped Celery
• 1 Tbsp Finely Chopped Garlic
• 1 Tbsp all purpose flour
• 3/4 of large container of beef stock
• One 750 milliliter bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• Small Box Button Mushrooms
• Small Box Baby Portobello Mushrooms
• 25 Baby Carrots, cut into chunks
• Baby Red Potatoes (cut in half)
• Baby Yukon Gold Potatoes (cut in half)
• Chopped Fresh Parsley, for garnish

Details

Preparation time 60mins
Cooking time 350mins

Preparation

Step 1

NOTE: I made the recipe in the crockpot. In a large enameled cast iron casserole, melt the butter and add the mushrooms - sauté until butter and mushrooms are golden brown. Remove mushrooms from skillet. Add olive oil, lightly coat the meat pieces in the flour and add to casserole. When about halfway done in browning, add garlic, chopped onions and celery. Once meat and vegetables are lightly browned, put into crockpot, add mushrooms, potatoes, beef stock, wine, bay leaves, thyme spring, salt and pepper. Cook on low for 6 hours. Serve with chopped fresh parsley on top.