This beef stew recipe was simply amazing. The red wine (my $2 buck Chuck shiraz worked perfectly) was mouth-watering, not at all overpowering. It was one of the best soup recipes I have ever had. Pay attention to the time though—while it is relatively easy to throw together, it requires some simmer time (all in all, probably 2 hours total prep) to get the flavors perfect. So keep that in mind before you start this dish! I was also excited to have an opportunity to use my new blue Dutch oven that I got on clearance from a Linens ‘N Things closeout sale.
Red Wine Beef Stew with Potatoes & Green Beans
2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled and halved lengthwise, and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2- 14.6 ounce cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
1 6-inch sprig fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed
2 tablespoons chopped fresh parsley
Season the beef cubes lightly with salt and black pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the browned beef into a bowl and brown the rest of the beef the same way using the remaining 1 tablespoon of butter.
Scoop out the second batch of beef, then add the carrots and onions and adjust the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the beef or chicken broth, wine, and crushed tomatoes , and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil. Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
Stir the potatoes into the stew, cover the pot completely and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the green beans and cook for another 5 minutes until they turn bright green and are cooked through but still have a nice snap to them. Stir in the parsley.
Yield: about 10 servings