This beef stew is nothing short of delicious. The flavors of the ingredients pairs perfectly well with the red wine. If you know me, I’m not so much of a wine drinker, but I absolutely love cooking with wine. So I’m telling ya.. When you got a bottle or two waiting for you at home, it’s time to make this super simple recipe for dinner – for your family or your next gathering. You and your guests will sure love it!
Yield: 6-8 portions (recipe can easily be halved)
- 3 lbs beef stew meat, cubed
- 2 large carrots, cut into 1 inch pieces
- 3 cooking onions, chopped into quarters
- 2 cups of button mushrooms, sliced into quarters
- 1 beet, chopped
- 6 large tomatoes, cut into eighth’s
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 small can (156 mL) tomato paste
- 4 sprigs of thyme
- 550 mL red wine (~ 3/4 bottle)
- 1.5 tbsp sugar
- 1 tbsp salt
- salt + pepper to taste
Note: if you want to use less wine, you can substitute amount of wine you don’t use with store-bought beef broth (or homemade – even better!)
- In a large soup pot, heat oil under med-high heat until hot. Brown garlic, onions, and carrots for 3 minutes. Add 1 tbsp salt. Stir with wooden spoon.
- Push veggies in one side of the pot, add beef cubes. Brown and sizzle them in the pot for 5 minutes. Stir.
- Add mushrooms, beets, and tomatoes. Stir well.
- Add tomato paste and sugar. Stir until tomato paste has distributed evenly. Cook for 3-4 minutes.
- Add red wine (or red wine/beef broth) and throw the sprigs of thyme in there as well. Cover pot with lid and heat under high heat until it starts to boil.
- Once it boils, lower down heat to med-low and have it braise/simmer for 3 hours. (You can now take a break to do other things :))
- When you come back, the beef should be tender and juicy while the veggies soft and cooked thoroughly.
- Taste and adjust seasoning as necessary.
- Serve with rice, pasta, or toasted bread.