This has to be our absolutely favorite winter beef stew. It can be made ahead and actually tastes better the next day. It's perfect for winter holiday entertaining! —inpatskitchen
6 to 8 servings
3 to 4 pounds
beef chuck roast or boneless beef short ribs, cubed about 1 1/2 inches and seasoned well with salt and pepper
large onion, diced
cloves garlic, minced
strips bacon, diced
heaping tablespoon of tomato paste
3 to 4 tablespoons
bottle Merlot (or other dry red wine)
Beef broth to cover the meat once browned
ounces fresh pearl onions
ounces white or brown mushrooms, halved if really large
cornstarch mixed into 1/2 cup water for a slurry to thicken the stew
Salt and black pepper to season
Thinly sliced green onions for garnish
In This Recipe
Brown the beef cubes in 3 tablespoons of the olive oil in a good size pot or Dutch oven. Do this in batches so as not to overcrowd the meat. You want the cubes well browned. Set the beef cubes aside in a bowl.
Add the bacon to the pot along with the last tablespoon of olive oil and sauté untl the bacon crisps.
Add the diced onion and minced garlic and sauté until the onion softens and the garlic becomes fragrant. Add the tomato paste and stir it around for about a minute or so.
Add the bay leaf and wine, stirring to scrape up all those browned bits in the bottom of the pot.
Return the meat to the pot along with any accumulated juices and then add enough beef broth to just cover the meat.
Bring the stew up to a boil and then down to a simmer for 1 1/2 to 2 hours or until the meat becomes very tender.
Meanwhile, prep the pearl onions by cutting off the root ends and then placing them in boiling water for about 1 minute. Drain, cool a bit and then slip off the onion peels.
Once the meat is tender, add the pearl onions and mushrooms and simmer for 10 to 15 minutes. Add the cornstarch slurry and stir until thickened. Season with salt and pepper if needed. Serve over noodles, rice or mashed potatoes, garnishing each serving with a few slices of green onion.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!