When the weather really starts to turn cold, I always start to make more dishes that I like to refer to as "Belly Warmers". These are the meals that are filling, and make you feel warm and cozy from the inside out! Amongst our favorites are beef and chicken stews. My mood while grocery shopping will determine whether or not is a thick stew, or more like a chunky soup. This time around, I wanted a thicker stew with more of a gravy sauce. Sick of the regular brown gravy, I decided to try a red wine gravy. My family really enjoyed it and said that this was their favorite batch of the stew that I have ever made...which just proves that booze makes everything better!
Red Wine Beef Stew
Yields 8 servings
To Prepare the Stew
1. Preheat your oven to 350 degrees.
2. Using a pan that is both stove top and oven safe, heat 1 or 2 tablespoons of olive oil over medium heat. If you do not have a pan that is made for both on and in the oven, cook your meat in a frying pan on the stove top.
3. Sear approximately 1 pound of either stir fry cut beef or cubed stew meat in the olive oil.
4. While the beef is cooking, peel a small onion and cut it into approximately 8 wedges.
5. Add the onions to the beef and continue to cook everything until the beef had browned and the onions have turned translucent.
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| It's gettin' pretty steamy in there! |
6. While the beef and onions cook, you can prepare your other vegetables! Wash your potatoes and carrots, and peel them if you choose to. If you are using fresh green beans, you will need to wash them and cut the ends off of them. If you are using fresh corn, you will need to shuck it and rinse it with some cool water. Remember to keep an eye on your beef and onions while you do this, and turn them off when they are done cooking!
7. Cut approximately 2 pounds of carrots into 1 inch lengths and add them to the beef and onions. If you are using an oven safe and stove top safe dish, add the carrots directly to it. If you are using something that is only oven safe, transfer the beef and onions over to that pan with the carrots!
8. Add 1 pound of green beans, 1 pound of thawed frozen peas, and the kernels of 3 ears of corn (or approximately 1 pound of thawed frozen corn kernels). If you are opting for canned veggies, use 2 drained cans of each veggie for the serving size above (8), or 1 can for 4 servings!
9. Cut 1 pound of potatoes lengthwise, and then cut them 3 to 4 times width wise, and add them to the pan.
10. Pour 1/4 a cup of red wine over the entire mixture, cover the pan with either a lid or foil and bake it in the oven for approximately 1 hour. The culinary jury is out on what kind of wine to use. Most professionals will tell you to only use a wine to cook if you would drink it on its own. Personally, I have had pleasant experiences with cooking wines, and used one for this recipe. I really like the Holland House brand (found at most grocery stores)!
11. To prepare the red wine gravy, heat 4 tablespoons of butter in a sauce pan with 2 level tablespoons of flour. Heat and mix these two together until they become a bubbling paste!
12. Add 1/2 a cup of red wine to the flour/butter mixture and heat it until it thickens. Add salt and pepper to taste.
13. Pour the red wine gravy over the stew and mix it in so everything is coated.
14. Cook for approximately a 1/2 hour longer, or until the potatoes are easily pierced with a fork.
15. Enjoy over rice, or on its own with a glass of red wine!
