I received free samples of wine from Francis Ford Coppola Winery but I was not financially compensated in any way. All opinions expressed are entirely my own.
Curl up with a bowl of my hearty Sunday Beef Stew, the perfect comfort food to warm you up on a cold winter’s day. This one-pot meal is packed with rich flavor as well as protein, fiber, iron, Vitamin B12 and zinc.
- 2 ½ pounds boneless beef chuck, trimmed of fat and cut into
- 1 ½- inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided use
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 pound cremini mushrooms, large ones halved or quartered
- 2 tablespoons tomato paste
- 2 tablespoons flour
- ½ cup red wine (I used Francis Ford Coppola Winery Diamond Collection Black Label Claret)
- 2 ½ cups reduced sodium beef stock
- 3 sprigs thyme
- 1 bay leaf
- 12 ounces baby rainbow carrots or 3 cups sliced carrots
- 2 cups frozen peeled pearl onions
- ¼ cup chopped parsley for garnish
Preheat oven to 325°F.
Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil and sear it on both sides until browned, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef.
Add the onion, garlic and mushrooms to the pot and cook a few minutes until softened. Stir in the tomato paste. Add the beef and its juices back to the pot along with the flour. Stir to combine well. Add the wine, scraping up any brown bits from the bottom of the pot. Add the beef stock, thyme and bay leaf. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven.
Bake for 2 hours until the beef is just tender. Remove the pot from the oven and stir in the carrots and onions. Cover and return the pot to the oven for another hour until the vegetables are cooked through. Adjust seasoning with salt and pepper to taste. Garnish with parsley before serving.