When the weather takes a dip, there is only one recipe I reach for. It’s this Beef Stew recipe. This dish is the ultimate cold weather meal. Do you remember when you were young and spent all day outside? It didn’t matter if it was 100 degrees or 10, somehow you don’t feel the cold when you are a kid. I can remember spending all day outside and coming in for a meal like this one!
And when looking for a cold weather meal that pairs perfectly with a Cabernet Sauvignon, this may be it! The meat and potatoes alone are hearty enough for a red wine. I paired this one-pan meal with the Etnico Gran Reserva Cabernet Sauvignon from Scout & Cellar. It was perfect.
This recipe is made up of a tray full of veggies and herbs and a tray full of beef. And the only seasoning I used for the meat was salt & pepper. This gives it such a natural flavor without putting too much into it. I first browned the meat in olive oil and then cooked the onions and garlic before putting the meat back into the pot. After the meat is cooked, the liquid goes in for about an hour and a half. Then I added the veggies for another hour.
Any red wine will go with this lovely dinner. I suggest a Cab because the dish really lives up to the stature of the Cab. I think highly of Cabs and really like to pair one with a dish that is it’s equal. Enjoy!
There is only one meal you need for a cool weekend day -- it's this Beef Stew recipe. It is one of my favorite recipes of all time!
- Olive Oil for searing
- 2 pounds Beef Chuck cut into 2-inch cubes
- Kosher Salt
- Black Pepper
- 2 tablespoons Unsalted Butter
- 2 medium Onions cut into 6ths
- 5 cloves Garlic crushed
- 1 tablespoon Tomato Paste
- 1/3 cup All-Purpose Flour
- 10 cups Beef Broth low-sodium
- 6 sprigs Parsley
- 6 sprigs Thyme
- 2 Bay Leaves
- 5 medium Red Potatoes quartered
- 3 medium Carrots cut into 2-inch pieces
- 2 Celery Stalks cut into 2-inch pieces
- 7 canned Whole Peeled Tomatoes
- 3 teaspoons Red Wine Vinegar
In a large pot with tight-fitting lid, pour enough Olive Oil to fill the bottom of the pan (about 1/4 inch deep). Season the beef with salt and pepper. Then add to pan to saute (about 8 minutes for each batch). Once the meat is well-browned, remove from pan and drain on paper towel to remove oil. Repeat with remaining beef. Discard the oil and wipe out the pan.
Next melt the unsalted butter in the same pan. Cook the onions over medium heat until brown. It should take about 5 minutes.
Then add the garlic and cook for about 1 minute. Add the tomato paste and cook this for 1 minute.
Add the drained beef to mixture. Then cover with flour and mix together.
Add 10 cups of beef stock
Add the parsley, thyme and bay leaves bunch (wrapped with kitchen string)
Cook on simmer for 1 1/2 hours
Add potatoes, celery, carrots and whole tomatoes and bring to a simmer.
Cook uncovered, stirring occasionally, until the liquid thickens for 1 hour.
Remove and discard the herb bundle.
Stir in the vinegar and season with salt and pepper to taste
This recipe was adapted from one found on the Food Network website. There are some adjustments you can make. Instead of beef broth, you can use chicken broth or just water.