Savory Beef Stew with Red Wine

As we get ready to settle into fall we knew we wanted to share our beef stew with red wine recipe. This is a rich hardy stew that perfect on a chilly day to not only warm the body but to nourish it. This stew can be made in a dutch oven, on the stove-top or in a crockpot. No matter how you prepare it you'll find yourself going back to the pot for more.

INGREDIENTS

• 2 lbs beef cut into 1 ½″ pieces, chuck or round roasts
• 2–3 tablespoon flour
• 2–4 tablespoon Vegetable oil, as needed
• 1 onion, sliced
• 3–4 cloves garlic, minced
• 3 tablespoon tomato paste
• ¾ cup red wine
• 4–6 cups beef broth, divided
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 sprigs rosemary
• 2 celery stalks, sliced
• 3 carrots, sliced
• 3 potatoes, sliced
• salt, black pepper and cayenne pepper to taste

INSTRUCTIONS

• Preheat oven to 350°F (180°C).
• Season beef cubes on all sides with salt and pepepr
• Dredge beef in flour, shaking off excess.
• Heat a dutch oven or heavy pot over medium-high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
• Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
• Remove all beef from pan. Reduce heat to medium.
• Add onions and more oil if needed to soften onions, about 2 minutes.
• Add garlic and saute for 1 minute.
• Add tomato paste and stir to coat onions.
• Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
• Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
• Add beef and any juices that have collected to pan. Mix well.
• Cover and bake for 1 ½ hours.
• Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
• Cover, return to oven and bake for 1 ½ hours.
• Remove from oven, taste and adjust seasoning as desired.
• Let rest for 10 minutes before serving, garnish with rosemary or parsley.