Oven-Braised Beef Stew with Mushrooms and Red Wine
Serves 4 to 6
This is a delicious and hearty beef stew recipe inspired by one I found in an issue of 'Bon Appetit'. As with most stews, it takes some time to cook, but preparation is easy and the cooking time hands-off since it slowly braises in the oven. Serve for a family dinner, special occasion or casual entertaining with noodles, rice or potatoes for a complete meal.
Ingredients
- 3 tablespoons olive oil, more if needed
- All-purpose flour
- Salt and pepper to taste
- 2-1/2 pounds boneless beef chuck, well trimmed of fat and cut into 1-1/2 inch cubes
- 4 large cloves garlic, minced
- 2 cups dry red wine
- 3/4 cup low-sodium canned or homemade beef broth
- 3 parsley sprigs (can use 1 tablespoon dried)
- 2 thyme sprigs (can use 1 teaspoon dried)
- 1 bay leaf
- 2 slices bacon, chopped
- 1 cup coarsely chopped onion
- 1 tablespoon tomato paste
- 2 tablespoons butter, preferably unsalted
- 1 pound cremini or white button mushrooms, quartered or halved
- Chopped fresh parsley (optional garnish)
Preheat oven to 325° F. Heat 3 tablespoons olive oil in large Dutch oven or stew pot over high heat. Season flour with salt and pepper. Coat beef cubes with flour, shaking off excess. Add to pot in batches and brown well on all sides, about 5 minutes, adding more oil if needed. Transfer beef to a plate, using a slotted spoon. When the final batch is browned, return all the beef and any accumulated juices to the pot. Reduce heat to medium. Add garlic and cook 1 minute. Add wine and enough beef stock to cover meat. Add parsley sprigs, thyme sprigs and bay leaf. Cover tightly and bake about 2 hours.
Heat a small skillet over high heat. Add the bacon and sauté until crisp. Transfer the bacon to paper towels, using a slotted spoon. Add onion to skillet and sauté until softened, about 5 minutes. Add tomato paste; stir for 2 minutes. Add bacon and onion mixture to the stew. Thin liquid with more stock if necessary. Cover and bake an additional 30 minutes, or until meat is tender.
Melt butter in a large skillet over high heat. Add mushrooms and sauté until tender, about 10 minutes. Add mushrooms to stew. Taste for seasoning. (Can be prepared 1 to 2 days ahead. Cover and chill. Reheat in 325° oven for about 30 minutes.) Place rice, noodles or potatoes into individual serving bowls and top with stew. Garnish with chopped fresh parsley.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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