Beef Stew Recipe with Red Wine
Be forewarned, this recipe requires a commitment of at least four hours of simmer time for best results. The preparation for this beef stew recipe is lengthy, but the results are well worth the time and effort. Make sure to go the extra effort and cut up a good, quality steak rather than purchasing stew beef.
• 2 lbs sirloin strip cut into 2" cubes
• 1 onion chopped finely
• 1 carrot chopped finely
• 1 celery stalk chopped finely
• ¾ cups dry, red wine
• 2 tablespoons Worcestershire sauce
• ¼ teaspoon Pepper
• ½ teaspoon garlic
• 3 tablespoons olive oil
• 3 tablespoons unbleached flour
• 1 ¾ cups dry, red wine
• 3 cups beef broth
• ½ teaspoon thyme
• ¼ teaspoon black pepper
• 4 carrots cut into 1" pieces
• 1 turnip cut into cubes
• 4 potatoes cut into cubes
• 1 onion cut into quarters
At least 8 hours prior to serving combine the ¾ cups red wine, Worcestershire sauce, pepper, and garlic in a sealable plastic freezer bag. Add the sirloin cubes, onions, carrots, and celery. Marinate in the refrigerator for at least 8 hours.
Heat the oil in a large, heavy pot on the stove on high. Strain the meat from the marinade, reserving the marinade. Place the flour in a plastic freezer bag and add the meat.
Shake to coat the meat with flour. Add the meat to the heavy pot and sear on all sides.
Combine the reserved marinade and marinated vegetables with 1 ¾ cups dry, red wine, beef broth, thyme, and black pepper. Add to the pot and reduce the heat. Simmer on low/warm for 2 hours, stirring as needed.
Add the carrots, potatoes, onion, and turnip to the pot and allow to simmer for an additional 2 hours.