The most comforting winter meal: Red Wine Braised Beef Stew. Although it is time consuming, it’s really easy to make considering how flavorful it is. Tastes even better the next day so it is perfect to make the night before for Christmas Eve dinner when you are busy wrapping presents. It is a winter staple!!
Red Wine Braised Beef Stew
- 2 tbsp avocado oil
- 2 lbs beef stewing meat/chuck roast fat trimmed off and cut into inch cubes
- 2 yellow onions sliced
- 6 cloves garlic minced
- 1 shallot minced
- 3 tbsp balsamic vinegar red wine vinegar works too
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 cup red wine
- 3 cups beef broth
- 2 tsp tapioca flour can sub with corn starch or 3 tbsp regular flour
- 2 bay leaves
- 1 tsp fried oregano
- 2 tbsp fresh thyme can use 1 tsp dried thyme
- 5 large carrots chopped
- 2-3 white potatoes peeled and chopped
- Fresh parsley & crunchy bread to serve
- Kosher salt & pepper
Preheat the oven to 320 degrees. Heat a Dutch oven or oven safe pot with a lid on the stove over medium heat.
Generously coat your meat in salt and pepper. Once the pot is hot, add avocado oil then your meat. You will have to do this in batches and do not overcrowd the pan!! This will ensure the meat gets a nice crust. Cook for about 1 minute each side then set aside in a bowl.
Once the meat is done, deglaze the pan with the balsamic vinegar then add onions, garlic and shallots. Saute with a wooden spoon for 6-7 minutes then add tomato paste and ketchup and continue to sauté and scrape the bottom of the pan to prevent sticking.
Add the beef back in with the juices then coat with your flour. Stir to dissolve the flour then add red wine, beef broth, bay leaves, thyme, oregano, salt & pepper.
Bring to a boil then cover and bake for 1-2 hours. Add carrots and potatoes then continue to cook for an additional hour.
Remove bay leaves and serve with fresh parsley and crunchy bread to soak up the amazing broth!