Beef Stew In Red Wine Sauce:

 4 Servings of a delicious beef stew with Velvet Red wine sauce. This tasty recipe is sure to be a mouth-watering conversation starter over the holidays. 

 Active Time:

1 Hour

Total Time:

2 Hours and 40mins

What you need:

  • 1 Tablespoon unsalted butter
  • 2 Tablespoons olive oil
  • 0.9 kg of Trimmed beef flatiron steak or chuck, cut into 8 pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 Cup finely chopped onion
  • 1 Tablespoon finely chopped garlic
  • 1 Tablespoon all-purpose flour
  • 1 bottle of our Velvet Red wine
  • 2 Bay leaves
  • 1 Thyme sprig
  • 1 piece of Pancetta
  • 2 1/4 cups water
  • 15 pearl or small cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots, peeled
  • Sugar
  • Chopped fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 180°. In a large enamelled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
  2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavourful.
  3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1cm thick, then cut the slices into 2cm wide lardons.
  4. In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  5. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.

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