Pairs well with Beef Stew with Port Wine
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Beef Stew with Port Wine
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A hearty and flavorful beef stew enriched with port wine, fresh herbs, and a variety of vegetables, perfect for warming up during the cold months.
02:45:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- chuck roast - watch the video to see (cut into large bite-sized pieces)
- pearl onion - watch the video to see (can substitute with chipolini if available)
- port wine - watch the video to see
- mushrooms - watch the video to see (quartered or cut into sixes if large)
- fresh thyme - watch the video to see
- fresh rosemary - watch the video to see
- tomato puree - a little
- cherry tomatoes - watch the video to see
- beef stock - watch the video to see (can use good quality beef broth with tomato paste as a substitute)
- baby potatoes - watch the video to see (pre-cooked)
- baby brussels sprouts - watch the video to see (pre-poached)
- baby carrots - watch the video to see (pre-poached)
- salt - to taste (Mediterranean sea salt preferred)
- pepper - to taste
- garlic - watch the video to see
- flour - watch the video to see (for thickening, used with a double mesh strainer to avoid lumps)
Instructions
- Prepare the Ingredients: Ensure all ingredients are prepped and ready to go (mise en place).
- Caramelize the Onions: Saute the pearl onions until caramelized, then set aside.
- Brown the Beef: In the same pan, sear the chuck roast pieces until they develop a golden-brown crust, then set aside.
- Deglaze the Pan: Use port wine to deglaze the pan, scraping up the flavorful bits.
- Cook the Mushrooms: Add mushrooms to the pan, applying salt to draw out the water.
- Combine Ingredients: Return the beef to the pan, adding tomatoes, port wine, fresh herbs, tomato puree, and beef stock.
- Simmer the Stew: Let the stew simmer for 2.5 to 3 hours on low heat until the beef is tender.
- Thicken the Stew: Thicken the stew using a flour-water mixture, ensuring no lumps form.
- Add Final Touches: Stir in the pre-cooked baby potatoes, brussels sprouts, and carrots towards the end to maintain their texture.
- Serve: Serve the stew hot, garnished with chopped parsley if desired.
