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Red Wine Beef Stew with Pearl Onions
Created by: Howcan Team
Ingredients
- 2 pounds of beef stew meat, cut into 1-inch cubes
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of olive oil
- 1 cup of pearl onions, peeled
- 3 cloves of garlic, minced
- 2 cups of red wine
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 2 bay leaves
- 4 carrots, peeled and cut into 1-inch pieces
- 3 potatoes, peeled and cut into 1-inch pieces
- 1/2 cup of 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, heat the olive oil over medium-high heat. Add the beef stew meat in batches and brown on all sides. Remove the browned meat and set aside.
- Add the pearl onions to the Dutch oven and cook for 5 minutes, or until they start to brown. Add the minced garlic and cook for an additional 1 minute.
- Return the browned beef stew meat to the Dutch oven. Pour in the red wine and beef broth, stirring to loosen any browned bits from the bottom of the pot.
- Stir in the tomato paste, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
- Add the carrots and potatoes to the stew, cover, and continue to simmer for an additional 1 hour, or until the meat and vegetables are tender.
- Stir in the frozen peas and cook for 5 minutes, or until heated through.
- Remove the bay leaves and season the stew with additional salt and pepper to taste.
- Serve the red wine beef stew with pearl onions hot and enjoy!
Red Wine Beef Stew with pearl onions is a classic French dish that has been enjoyed for centuries. The dish originated in the Burgundy region of France, where it was traditionally prepared by slow-cooking beef in red wine and aromatic herbs. The addition of pearl onions adds a sweet and delicate flavor to the stew, complementing the richness of the beef and the depth of the red wine. Renowned chefs such as Julia Child and Jacques Pépin have popularized this dish, showcasing its rustic charm and comforting flavors. Today, many restaurants in France and around the world offer their own unique take on this beloved stew, often using locally sourced ingredients to enhance its authenticity. The key to a perfect Red Wine Beef Stew with pearl onions lies in the quality of the beef, the richness of the red wine, and the slow, gentle cooking process that allows the flavors to meld together. For a twist on the traditional recipe, some chefs also incorporate bacon or mushrooms to add depth and complexity to the dish. When seeking the best version of this dish, look for restaurants with a focus on French cuisine and a dedication to using high-quality, seasonal ingredients. The marriage of tender beef, flavorful red wine, and sweet pearl onions creates a dish that is both hearty and elegant, making it a timeless favorite for food enthusiasts around the world.
200 min
6
380 calories
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