This Drunken Beef Stew is studded with tender beef and wrapped in a rich and thick wine sauce. Get out your crusty bread because you’re going to need it!
- 3 tablespoons butter
- 2 pounds beef stew meat
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon ground black pepper, divided
- 2 tablespoons flour
- 1 bottle (750 mL) red wine, such as Pinot Noir, Merlot, Cabernet Sauvignon, or Shiraz
- 1 cup vegetable or chicken broth
- 1 pound red potatoes, quartered
- 10 ounces pear onions, peeled
- 4 large carrots, peeled and chopped into coins
- 4 cloves garlic, finely chopped
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon maple syrup
- Crusty bread, for serving (optional)
Melt butter over high heat in a large Dutch oven or heavy bottomed pot.
Season stew meat with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown beef in batches, removing and placing on a plate as needed until all beef is well browned.
Add beef back to the Dutch oven, sprinkle with flour, and stir well. Pour entire bottle of wine over the beef, followed by the broth, potatoes, carrots, onions, garlic, bay leaves, and thyme. Stir well, cover, and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for about 2 hours, or until the meat is very tender and vegetables are soft. Stir in maple syrup and remaining salt and pepper to taste. Serve stew while very warm with a piece of crusty bread.
How to EASILY peel pearl onions: Drop the whole onions (peel and all!) into a pot of boiling water for 2-3 minutes. Remove onions from water and place in a bowl of ice water for 1 minute. Cut off the root end of each onion and gently squeeze each onion to remove the peel.
- Category: Soups