Stew With Red Wine

Hearty beef stew is richer when slow cooked with a good red wine. It takes time to make this flavorful dish, but your actual time prepping is short.

Servings: 6

Cook Time: overnight plus 3 1/2 hours

Pair With: A powerful red, like a Cabernet Sauvignon.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


3 lb beef chuck roast, trimmed and cubed


1 teaspoon pepper, plus more for sprinkling

2 tablespoons oil

3 slices bacon

2 whole cloves

12 pearl onions, peeled

2 carrots, peeled and cubed into 1/2"

3 tablespoons brandy

1 3/4 cups red wine

1 stalk of celery, cut into 1/2" slices

2 tablespoons ground thyme

1 tablespoon marjoram

1 bay leaf

3 tomatoes, peeled, seeded and diced

8 cloves garlic, minced

1 teaspoon minced orange zest

approximately 2 cups beef broth

2 tablespoons fresh parsley, minced


The night before, sprinkle salt and pepper over the beef, put into a glass bowl, cover and keep in the refrigerator overnight. In a large, heavy-bottomed pan with a lid that can go in the oven (a Dutch oven is best) fry the bacon until crisp. Remove to a plate topped with paper towels to drain and save--it does not go back into the stew. Add the oil to the bacon fat and heat until the oil is hot, but not smoking. Add a layer of beef cubes and brown on all sides. Set aside each browned batch and continue browning the beef until all the cubes are used.

Turn the heat to low. Pierce the two cloves into two of the pearl onions and add all the onions and carrots to the oil. Cook the vegetables, stirring occasionally, until the onions are softened. Remove them with a slotted spoon to set aside (they can go in with the beef).

Move the Dutch oven or pot away from the flame. Mix the brandy and the red wine and pour into the pot. Place it over high heat and cook until the wine is reduced by about two-thirds, scraping up all the brown bits from the bottom of the pan.

Add the beef and vegetables, celery, thyme, marjoram, 1 teaspoon pepper, bay leaf, tomatoes, garlic, and orange zest. Pour in enough broth so the level is 2/3 the way up the meat. Cover tightly and simmer on low for 2 to 3 hours. Stir occasionally, adding more broth if the stew is going to get dry. When the meat is tender, season with salt if needed. Serve with the chopped parsley sprinkled over. Remove the cloves and serve topped with fresh parsley.


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