Red Wine Beef Stew

An abrupt change in the season arrived this past week and with it our first hard frost. Since then, all I have wanted to do is wear sweaters, listen to true-crime podcasts, and gently simmer things on the stove. Ah, fall. Braised in a rich wine broth spiced with cloves and fresh herbs, this tender beef stew is a perfect warm-up on a cold autumn night. Easy to prepare, this recipe is delightful both for a cozy family supper or an elegant dinner party to impress.

Ingredients:

4 pounds lean, boneless chuck steak

¼ cup olive oil

Salt and freshly ground black pepper

1 large yellow onion, coarsely chopped

1 to 2 cloves garlic, chopped

6 tablespoons flour

3 cups dry red wine

1 cup beef stock

2 cups water

4 whole cloves

1 bay leaf

6 sprigs parsley

3 sprigs fresh thyme

1 sprig fresh rosemary

6 carrots, trimmed

Fresh parsley, minced, for garnish

Directions:

Trim the meat of excess fat and cut into 2-inch cubes. Pat meat dry and then generously season with salt and black pepper.

In a large heavy pot or Dutch-oven, heat the oil over medium heat. Working in batches, add the meat in single layers to the oil, brown and sear on all sides, about 7 to 10 minutes per batch. When browned, remove the meat, and set aside.

Add the onions and garlic to the pot, cooking and stirring occasionally until soft, about 8 minutes. Add more oil if needed. Return the meat to the pot with all the juices. Sprinkle the flour over the top then stir to evenly coat all the meat with flour. Continue to cook for a few minutes to cook off the raw flour taste.

Pour in the wine and beef stock, scrapping up any browned bits from the bottom of the pot. Bring the mixture to a boil allowing the liquid to thicken slightly. Stir in the water and reduce the temperature to a simmer. Use a piece of kitchen twine to tie the parsley, thyme, and rosemary sprigs into a bunch. Add the cloves, bay leaf, and herb bouquet, then cover with a tight-fitting lid. Simmer for 1 hour and 15 minutes, adjusting temperature if needed to maintain a gentle, steady simmer.

Meanwhile, cut the carrots into 1-inch segmentss, splitting in half lengthwise if they are very thick. Add them to the beef, cover pot, and continue cooking for 30 minutes. Then taste the stew for seasoning, adding more salt or pepper to taste. Allow the stew to continue to simmer gently with the lid off until the beef is very fork-tender and the carrots are cooked through, about another 15 to 30 minutes. Remove the herb stems, allow to rest for a few minutes then garnish the top with parsley.

Notes:

There are several cuts of beef that work beautifully in stew recipes in place of chuck roast, such as sirloin tip roast, top round, or bottom round. While you can sometimes find pre-cubed packages of "stew meat" at the grocery store, I much prefer to purchase a whole cut of beef and cube it myself.

In recipes like this, where the wine is integral to the flavor, I always recommend using a bottle that is good enough to drink. Don't opt for the cheapest bottom shelf wine, but you need not purchase the most expensive either. A moderate priced bottle of dry Pinot Noir, Syrah, or Beaujolais would all be lovely. For example, I used a $16 bottle of Oregon Pinot Noir that was on sale. Buy two bottles, one for the recipe and one to serve with dinner.

This comforting stew is lovely served with buttered egg noodles, or mashed potatoes. To balance the richness, I also served a crisp radicchio and apple salad dressed with a Dijon vinaigrette on the side.

Enjoy.