BRAISED BEEF STEW IN RED WINE
As soon as the temperature drops below 50, as it has the last few days here in NYC, it’s time to hit the butcher shop for some stewing beef and make some braised beef stew in red wine. It's one of those comforting dishes that never gets old. As long as you’re using some kind of alcohol (red wine or stout), lots of fresh herbs, and some combination of root vegetables like carrots, parsnips, celeriac, or sunchokes, you can't really go wrong here. It's pure comfort and absolutely deserves to share the reigns alongside your rolodex of family favorites. It's the same result that you get with beef bourguignon without all the fussy steps. This recipe is super forgiving and your house will smell like some old school country kitchen in Burgundy. Perfect to tuck into for a weekend of snuggling at home.
Ingredients
2 lbs trimmed beef chuck roast, roughly cubed into 1 or 2 inch pieces
4 carrots cut 1/4 inch on the bias
3 ribs celery, cut 1/4 inch on the bias
1 large onion (or 2 small), finely chopped
8 cloves garlic, smashed and roughly chopped
10 ounces crimini mushrooms, halved and quartered
3 tablespoons olive oil
1 + 1/2 cups red wine
4 cups beef stock
3 tablespoons flour
1 heaping tablespoon tomato paste
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 bay leaves
Sea salt
Ground black pepper
Pinch of cinnamon
Pinch of nutmeg
Method
1. Preheat your oven to 325F and set the oven grate on the middle rung.
2. Heat olive oil in a large dutch oven or enameled cast iron pot over moderately high heat and add the olive oil.
3. Add the beef to the pot, working in batches if need be, making sure there is no overcrowding. Once it is evenly browned on all sides (about 8 minutes) transfer the beef to a separate plate to rest.
*Note: Before cooking with beef, I like to salt and pepper the meat generously and let it come close to room temp before cooking it.
4. Add the chopped onions and garlic to the pot and stir, picking up any browned bits stuck at the bottom. Stir occasionally until the onion is softened, about 5 minutes.
5. Add the celery, fresh herbs, tomato paste, and flour and stir for 1 minute as it thickens.
6. Add the carrots, wine, beef stock, and bay leaves stirring any bits stuck at the bottom. At this time add the beef back to the pot.
7. Once everything comes to a low boil on the stovetop, cover and transfer the pot to the oven and cook for 1 hour and 30 minutes.
8. Remove from the oven and stir in the mushrooms.
9. Return to the oven and cook uncovered for another 30 minutes for a total of 2 hours in the oven.
10. Remove from oven and skim as much fat as possible off the top. Now this may feel like an extra step but trust me, it's worth it, put the pot back on the stovetop and simmer for another 15-20 mins, letting the sauce thicken up until it coats the back of a spoon. At this point it should be a perfect glossy velvety gravy.
11. Taste it. I usually add more salt and a few pinches of cinnamon and nutmeg (both optional) until it's just how I like it. Serve it over mashed potatoes or with grilled bread and garnish with chopped fresh herbs like rosemary, thyme, or parsley.
