Slow Cooked Red Wine Beef Stew

Slow Cooked Red Wine Beef Stew

This Provencal-inspired stew is full of fork-tender braised beef, hearty red wine and aromatic herbs.

When life gives you a tiny bit more time to think about the day ahead — on weekends, for example — nothing seems more luxurious than getting dinner underway hours in advance.

For me, that means putting on something comfy and turning the oven on to start slow-cooking.

Sliding a pot full of meat, vegetables and wine-rich broth into the oven for a few hours not only fills the house with amazing smells, but leaves you hands-free to do other things.

Prep: 25 Mins

Cook: 2 Hours, 30 Mins

Total: 2 Hours, 55 Mins

Author: Familystyle Food

Yield: 4 - 6 Servings

A rich French-style beef stew with red wine and vegetables. You'll love the intense flavor and it's so easy to make in a Dutch oven - low and slow!

Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Ingredients

•                   3 pound beef chuck roast

•                   Kosher salt (Diamond brand)

•                   3 tablespoons extra-virgin olive oil

•                   3 shallots, finely chopped

•                   2 tablespoons all-purpose flour

•                   1 tablespoon tomato paste

•                   4 whole garlic cloves, peeled

•                   Black peppercorns in a peppermill

•                   1 1/2 cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone

•                   1 - 2 cups beef or chicken broth or water

•              2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string

•                   2 large carrots, peeled and sliced into 1-inch chunks

•                   1 cup chopped leeks

•         1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges

•                   1 tablespoon extra-virgin olive oil

•                   Chopped fresh Italian parsley

•                   Grated fresh orange zest (optional)

Instructions

1.               Heat oven to 350 degrees with the rack in the center.

2.           Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.

3.             Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.

Full Recipe: Click Here

Created: BANKHEALTHY

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