Beef Stewed with Red Wine
Serve this classic stew with buttered noodles, mashed potatoes, or crusty bread.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 8 slices bacon, diced
- 3 lbs. stew meat
- 2 large yellow onions, divided
- 4 cups red wine
- 2 cups beef broth
- 2 Tbsp. tomato paste
- 3 cloves garlic, minced
- 1 sprig fresh thyme
- 1 bay leaf
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 16 oz. cremini mushrooms, cleaned and quartered
- 1⁄2 cup (1 stick) plus 2 Tbsp. butter, softened
- 1⁄2 cup all-purpose flour
- Peel and dice 1 onion and set aside. Add the bacon to a large Dutch oven and fry it over medium heat until it renders its fat; use a slotted spoon to remove the bacon. Add the stew meat to the Dutch oven and cook, stirring occasionally, for 5 minutes. Add the diced onion to the rendered bacon fat and sauté for 3 minutes, or until transparent. Stir in the wine, broth, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and simmer for 2 hours.
- Peel and thinly slice the remaining onion. Place onion in a large microwave-safe bowl along with 2 tablespoons of the butter; cover and microwave on high for 2 minutes. Add the mushrooms, cover, and microwave on high for 1 minute. Stir, cover, and microwave on high in 30-second increments until the mushrooms release their juices and the onion is transparent. Stir the mixture into the Dutch oven; cover and simmer for 20 minutes.
- In a small bowl, mix the remaining 1⁄2 cup of butter together with the flour to form a paste; whisk in some of the pan liquid, a little at a time, to thin the paste. Strain out any lumps.
- Increase the heat to medium-high and bring the contents of the pan to a boil. Whisk the butter and flour slurry into the Dutch oven; boil for 1 minute. Reduce the heat and simmer uncovered, stirring occasionally, until the pan juices have thickened, about 10 minutes.