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Beef and Vegetable Stew with a Hint of Red Wine
Created by: Howcan Team
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cups red potatoes, diced
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
Instructions
- In a large bowl, combine the beef stew meat, flour, salt, and black pepper, tossing to coat the meat evenly.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the coated beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot, and cook for an additional 2-3 minutes until the onions are translucent.
- Stir in the sliced carrots, celery, and diced red potatoes, cooking for another 5 minutes.
- Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
- Add the bay leaves and dried thyme to the pot, then bring the stew to a boil.
- Reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
- Stir in the frozen peas and continue to simmer for an additional 10 minutes until the peas are heated through.
- Season with additional salt and pepper to taste, then remove the bay leaves before serving.
- Serve the beef and vegetable stew hot, and enjoy!
Beef and vegetable stew, with a hint of red wine, has a rich history dating back to medieval Europe. This hearty dish was a staple in the diets of peasants and nobility alike, with each region adding its own unique twist. French chefs often used red wine to enhance the flavor of the beef, while Italian cooks added a variety of fresh vegetables to create a robust and satisfying meal. Today, this classic dish can be found in restaurants around the world, but some of the best versions can still be enjoyed in the quaint countryside bistros of France or the cozy trattorias of Italy. The key to a perfect beef and vegetable stew lies in the quality of the ingredients, especially the beef and the red wine. For a delicious alternative, consider adding a splash of balsamic vinegar for a tangy twist.
140 min
6
350 calories
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