I love this stew... the flavor of the gravy is beyond belief. Its simply rich and the beef is fork tender.
This stew doesn't have potatoes, or need potatoes. No one misses potatoes. Don't add odd swaps like radishes, but green beans are nice if you add a couple handfuls of fresh at the same time as the mushrooms!
The stew doesn't taste anything like wine, so please try making it this way.
- 2 1/2 pounds beef chuck, cut into 2 inch cubes
- Coarse salt and freshly ground pepper
- 3 tablespoons flour
- 4 tablespoons olive oil
- 2 small onions, peeled and chunked or 8 ounces pearl onions, peeled
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine - buy a bottle of Merlot or Malbec for this, it can be inexpensive
- 2 cups beef stock, the box kind is fine, or 2 beef cubes and water
- 1/2 teaspoon dried thyme
- 5 carrots, peeled and cut into 1-inch pieces
- 12 ounces white button mushrooms, halved or quartered if large
- Pat the cubed meat dry with paper towels; season with salt and pepper.
- Toss the meat in the flour to lightly coat tapping the pieces to remove excess flour.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add half the meat in a single layer without crowding and brown on all sides, 5 to 6 minutes.
- Transfer to a bowl and repeat with the other half of the meat, adding it to the bowl as well.
- Add the additional 2 tablespoons oil and saute the onions, garlic, and carrots.
- Cook, stirring occasionally, 3 to 4 minutes until golden.
- Add the tomato paste and cook for another minute.
- Add the 2 cups of wine to deglaze the pan, scraping up the browned bits from the bottom.
- Return the beef with any juices in the bowl to the pot - add the stock and season with salt, pepper and add thyme.
- Bring to a boil, reduce to a simmer, and cook, covered, for 1 hour and 30 minutes.
- Add the mushrooms and cook covered, until meat and vegetables are tender, an additional 60 minutes.