Name: Drunken beef stew
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 2 lb (900 g) of stew meat; 1 bottle of red wine; 2 bay leaves; Salt, to taste; Black pepper, to taste; 1/2 cup (120 ml) all-purpose flour; 2 tbsp (30 ml) olive oil; 1 onion, quartered; 4 garlic cloves, peeled and roughly chopped; 5 carrots, peeled and chopped into large pieces; 2 cups (480 ml) beef broth; 1 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary

Description

This Drunken Beef Stew is a hearty, one-pot dish simmered in red wine and aromatic herbs, perfect for warming up on a chilly winter day.

Ingredients

Units Scale

2 lb (900 g) of stew meat
1 bottle of red wine
2 bay leaves
Salt, to taste
Black pepper, to taste
1/2 cup (120 ml) all-purpose flour
2 tbsp (30 ml) olive oil
1 onion, quartered
4 garlic cloves, peeled and roughly chopped
5 carrots, peeled and chopped into large pieces
2 cups (480 ml) beef broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary

Instructions

Place your beef in a gallon size Ziploc bag and add salt, pepper, bay leaves, garlic, and peppercorns. Seal the bag and massage the ingredients together. Refrigerate for 2-24 hours to marinate.
After marinating, remove the beef from the bag and pat it dry with paper towels. Discard the bay leaves.
In a large bowl, coat the beef with all-purpose flour, shaking off any excess.
Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and let reduce by half, about 10 minutes.
Return the beef to the pot and add the carrots, beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 6 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Adjust seasoning with salt and pepper before serving.

Notes

For best flavor, marinate the beef for the full 24 hours if possible.
Serve with crusty bread to soak up the rich sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This stew also freezes well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4 grams
Sodium: 800 mg
Fat: 22 grams
Carbohydrates: 20 grams
Fiber: 3 grams
Protein: 35 grams
Cholesterol: 90 mg