When Fiona came to help out for our first child, she made this for me.
Fiona was staying for 2 weeks to take care of me, doing house chores which included cooking, so that I could focus on our first child.
There was a small corner store nearby where we used live in Seattle, and also there was a high quality deli and butcher store in the store. Somehow it was a high-end corner store.
One day when I woke up from a morning nap, necessary from lack of sleep, and wondered why I smelled something so yummy.
Fiona had gone to the store and bought some high quality of beef and a bottle of red wine and was making beef stew.
Fiona decided to make a meal full of nutrients for me! It was wonderful.
This beef stew is cooked only in red wine, no water or beef stock, and you'll be surprised how flavorful it gets from wine. She cooked it for hours....and the result...the meat was so tender and flavorful, and was one of the best beef stews I'd ever had!
So I was very pleased when I found the recipe in her recipe file.
Ingredients
2 lb Beef stew meat
1 (750ml) bottle dry red wine
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, chopped
Salt
Pepper
1 tablespoon flour
2 bay leaves
1 thyme sprig
Vegetables of your choice, such as mushrooms, carrots, potatoes, perl onions
I used 25 small perl onions, 5 Gold Potatoes, 2 medium sized carrots
Directions
Preheat the oven to 300°F.
Season the stew meat with a generous amount of salt and pepper. Heat the oil in a large cast-iron dutch oven over medium-high heat.
Arrange the meat in the dutch oven in a single layer and cook over high heat, until browned on all sides, add more oil as needed. Remove the meat from the pot.
Add the chopped onion and garlic and cook, until the onion is softened about 5 minutes.
Return the meat with juice to the dutch oven. Add the flour and stir to coat the meat with the flour. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil. Scrape the bottom of the dutch oven to dissolve any brown bits.
Cover and transfer to the oven. Cook the stew for 2-3 hours, until the meat is very tender and the sauce is thick.
In a large skillet, heat 1 tablespoon vegetable oil, sauté the vegetables with a pinch of salt, pepper and sugar, and add 3 tablespoon of water and cover to cook, until it just starts browning, until the vegetables give the stew a caramelized flavor, about 5 minutes.
Add the vegetables into the pot and transfer to the oven again to cook. Cook until the vegetables are tender, about 20 minutes.
Sautéing the vegetables can be skipped. If you want simply add the vegetables into the pot.
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