Beef stew meat slow-simmered with carrots, potatoes, garlic, and burgundy wine, finished with fresh parsley. A French-inspired stew with deep, complex flavor that's worth the wait.
Ingredients
- 2½ lbs beef stew meat
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced
- 3 medium russet potatoes, diced
- 3 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 2 Tbsp all purpose flour
- 1½ cups burgundy wine
- 3 cups beef broth
- 2 Tbsp fresh parsley, chopped
Instructions
Heat olive oil in a large Dutch oven over medium heat. Season beef with salt and pepper.
Brown beef in batches until deeply seared. Remove beef and set aside.
In the same pot, add onion and carrots. Sauté until softened.
Stir in garlic, onion powder, and garlic powder. Sprinkle flour over vegetables and stir to coat.
Cook 1 minute. Add tomato paste and stir.
Slowly pour in burgundy wine, scraping bottom of pot. Simmer 3 to 4 minutes.
Add beef broth and Worcestershire sauce. Return beef to pot.
Bring to a simmer, cover, and cook on low for 75 to 90 minutes until tender. Add potatoes.
Simmer uncovered 20 to 25 minutes until potatoes are tender and broth thickens. Stir in parsley.
Serve warm and enjoy.