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Drunken Beef Stew

Drunken Beef Stew

Drunken Beef Stew - Comfort Food Recipe

An easy and comforting one pot dish to warm you on a chilly winter day.
By Robin Runner

5.0 from 1 reviews
Drunken beef stew
 
Prep Time
Cook Time
Total Time
 
Easy, one pot comforting dish to warm you on a chilly winter day.
Author:
Recipe Type: Dinner, One pot dish
Serves: 6
Ingredients
  • 2 pounds of stew meat
  • Red wine
  • 2 bay leaves
  • Salt
  • Peppers
  • All Purpose Flour (1/2 cup)
  • Olive oil
  • 1 onion, quartered
  • 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces)
  • 5 carrots, cut into large pieces
  • 2 sweet potatoes or white/red potatoes
  • 1 tsp of whole peppercorns (white or black)
  • 1 tsp ground cumin
  • 1 tsp dried Rosemary
Instructions
  1. To start, place your beef in a gallon size Ziploc baggie and add the salt/pepper, bay leaves, garlic and peppercorns.
  2. Seal the bag and give it a good massage.
  3. Place in your fridge from 2-24 hours.
  4. Once done, place a strainer over a bowl and drain the meat/wine.
  5. Reserve the wine.
  6. In a separate Ziploc, add the flour and salt and pepper.
  7. Add the meat and coat well.
  8. In the meantime, in your Dutch oven, heat some olive oil over a medium flame.
  9. Once the oil is hot, work in batches, browning the meat for about 3 minutes on each side.
  10. Remove with a slotted spoon and place on a platter to rest.
  11. Once all the meat is browned, add the onions, and carrots.
  12. Add additional olive oil if needed.
  13. Let cook for about 10 minutes, stirring every so often.
  14. Then remove the veggies and place with the meat.
  15. Preheat your oven to 300 degrees.
  16. Add the reserved wine marinade to the the Dutch oven and turn the heat all the way to high.
  17. Bring to a boil and scrape up the brown bits that remained from cooking the meat prior.
  18. This will add such great flavor to the wine for cooking.
  19. Once the bottom of the pan feels cleaned, add all of the meat and veggies back to the Dutch oven.
  20. Cover and place in the preheated oven.
  21. Check on the liquid level about every hour and add additional wine or you can use beef broth as needed.
  22. I let this cook for about 4 to 6 hours.
  23. Remove your bay leaves before serving.
  24. Serve straight up or over noodles or rice.
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