Beef Stew in Red Wine

This braised tomato beef shank stew is deeply rich and comforting, slow-cooked with tender chunks of beef, sweet carrots, earthy beets, onions, and celery. A splash of red wine and tomato base adds bold depth and a beautiful, hearty flavor.

Prep time: 15 minutes

Cook time: 1.5-2 hours

Yield: 4 portions

Ingredients

• 2 pieces, beef digital muscle (beef shank meat), parboiled (to remove impurities) then sliced and cut in quarters
• 2 cloves garlic, minced
• 1 small knob ginger
• 2 large carrots, cut into 1 inch pieces
• 2 cooking onions, chopped into quarters
• 1 stalk celery, diced
• 2 cups of button mushrooms, sliced into quarters
• 1 beet, diced
• 2 large tomatoes, roughly chopped
• 1 can crushed tomatoes
• 1/2 small can tomato paste
• 2 cup beef broth
• 1 cup water
• 4 sprigs of thyme
• 1 cup red wine
• 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

Directions

1. In a large soup pot, heat oil under med-high heat until hot. Brown garlic, ginger, carrots, onion and celery for 3 minutes. Add 1 tbsp salt. Stir with wooden spoon.
2. Push veggies in one side of the pot, add beef. Brown and sizzle them in the pot for 5 minutes. Stir.
3. Add mushrooms, beets, and tomatoes. Stir well.
4. Add tomato paste and sugar. Stir in crushed tomatoes. Cook for 3-4 minutes.
5. Add red wine, beef broth and water. Throw the sprigs of thyme in there as well. Cover pot with lid and heat under high heat until it starts to boil.
6. Once it boils, lower down heat to med-low and have it braise/simmer for 1.5 hours until beef is tender.
7. Taste and adjust seasoning as necessary.
8. Serve with rice, pasta, or toasted bread.
9. Enjoy!