All good things here, stewing in that perfectly hearty, rich gravy I poured the rest of the red wine i used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside. Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news It doubles (or triples) beautifully. It has hearty protein, in the form of beef chuck, tip or round roast
And it’s full of nourishing vegetables, including carrots, potato, green bell pepper, celery and onion The fragrant stock that comes together during the dish’s long simmer is a perfect complement to crusty bread, noodles or rice. But our recipe for beef stew’s real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish Make sure you’re using the right beef stew meat. Plus learn what stew meat is really the best, and what makes a stew “irish.” Preparation tips choose chuck roast or stew meat with some marbling—this fat breaks down during cooking, keeping the beef tender and flavorful
Don’t rush the cooking time Stew benefits from slow simmering to allow all the ingredients to meld beautifully. Season beef in a separate bowl with salt and pepper then toss with flour Cook in batches to get a good sear Add red wine and scrape to deglaze the pot Add mushrooms and cook over medium heat 10 minutes.
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