Ingredients
- 2 lbs chuck beef (cut into 1 to 2 inch cubes)
- 1 bottle of red wine (750 ml)
- 4-6 garlic cloves (smashed)
- 3 bay leaves
- 1 lb bacon (16 oz).
- 2 cups all-purpose flour
- 2 yellow onions or vItalian (chopped)
- 1 lb carrots (peeled and cut 1 inch)
- 1 lb small potatoes (halved or quartered)
- 2 cups beef stock (16 oz.)
- 2 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 1 tsp ground nutmeg
- 2 Tb Worcestershire sauce
- 1 package frozen peas (10 oz.)
Instructions
- Add the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate. Best do to overnight.
- Once marinated, preheat the oven to 300 degrees.
- Heat large skillet or sauce pan and add bacon. Cook until crispy. Remove bacon from pan with a slotted spoon and place in a large Dutch oven.
- Next, combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves, saving the rest of the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess flour.
- Add beef to skillet in bacon grease and brown each side over medium heat (5 to 7 minutes). Place the beef in the Dutch oven with bacon once browned on all sides. Repeat steps with the rest of the beef. Add olive oil as necessary. Continue process until all of the beef is browned and into the Dutch oven.
- Heat another 2-3 tablespoons of olive oil to the large skillet and add the onions, carrots and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and nutmeg, cooking for 2 more minutes. Place all the vegetables in the Dutch oven over the beef once fragrant and translucent.
- Add 2 1/2 cups of the reserved red wine marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the beef stock, fresh rosemary, fresh thyme Worcestershire sauce, 2 tsp salt, and 2 teaspoons pepper.
- Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. (If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees).
- Take Dutch oven out of the oven after 2 hours. Add frozen peas and stir (2 minutes).
- Serve stew in large bowls. Add fresh rosemary sprig and a drizzle of olive oil for garnish (optional). Enjoy!
LET’s GOOOOO!!!!