Red Wine Beef Stew

Red Wine Beef Stew

This classic red wine beef stew recipe is incredibly flavorful with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The full recipe calls for blanched pearl onions, and while a bit time-consuming to prepare, they're worth the added effort. If you want to take a short-cut, go for frozen and defrosted pearl onions. They're easier to handle, and you won't sacrifice too much flavor or texture.

Ingredients

  • 10 oz fresh pearl onions or equivalent amount frozen, defrosted, and patted dry
  • 2 lb chuck roast cut into 2" pieces
  • 2 tbsp olive oil
  • 4 slices thick cut bacon diced
  • 4 cloves garlic chopped to 1/2"
  • 3 tbsp balsamic vinegar
  • 1 quart beef stock divided
  • 1 bottle dry red wine like Pinot Noir
  • 1 bay leaf
  • 1 bundle fresh thyme
  • 1 tbsp arrowroot powder or cornstarch or 3 tbsp all purpose flour
  • 12 oz baby potatoes quartered
  • 3 large celery stalks cut into 1" pieces
  • 3 large carrots peeled and cut into 1" pieces
  • sea or kosher salt to taste
  • cracked black pepper to taste
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