One Pot Red Wine Beef Stew

Cut beef into bite-sized, 1-inch chunks (if you purchased meat that was already cut, make sure chunks are small enough).

In a large (at least 5-quart) Dutch oven or pot, melt 2 tablespoons of the butter over medium heat. Once bubbling a little and just darkening, add half the beef and sprinkle with salt and pepper (about 1/4 teaspoon each) before stirring. Increase heat slightly to keep temperature up, and stir occasionally. The beef will emit liquid, then it will evaporate and the meat will turn darker brown. Don’t worry about overcooking the beef at this stage—the red wine, acidic tomatoes, and slow cooking later will tenderize it. Once browned moderately (around 10 minutes total), carefully remove it to a heat-proof bowl.

Decrease heat to medium, add the last tablespoon of butter and allow it to melt. Then add the remaining beef and a bit more salt and pepper and repeat the above process. Remove cooked meat to the bowl and set aside.

With heat at medium high, add the carrots and onions and a little more salt and pepper. Brown bits will stick to the pan at this point, which is fine. Turn down the heat a little if it becomes unmanageable and smells burnt. Cook about 5 minutes, until softened. Reduce heat to medium, add flour, and stir gently to coat the vegetables until you can’t see white powdery flour anymore. This will help thicken the stew as it cooks.

Add the wine (it will sizzle and cause the brown, flavorful crust to release from the pan), stock, tomatoes, and rosemary (if using). Stir to incorporate, then slowly add the meat back to the pan, to avoid splashing.

Increase heat to high to bring to a boil, then reduce to a gentle simmer (medium-low or medium) and partially cover the pot. Cook for 50 minutes. Stir every 10 to 15 minutes, scraping the bottom of the pot to ensure the flour and vegetables aren’t sticking.

While the stew cooks, peel and cut the potatoes into bite-sized chunks. Add them to the pot after 50 minutes. Continue to simmer, this time fully covered, for another 40 minutes or until the potatoes are easily pierced with a fork. Again, stir frequently to avoid sticking.

Add the peas and simmer uncovered for another 5 to 10 minutes, until peas are thawed and warm. Stir in the parsley and remove pot from heat. Let it stand for 5 minutes off heat, then season to taste with salt and pepper. Serve with sour cream and a side of bread, or on its own.

Adapted from Dave Lieberman’s stew recipe on foodnetwork.com.

Post on the related blog link includes options for omitting the wine, vegetarian/vegan and gluten-free.