Beef Stew In Red Wine Sauce Recipe

Ingredients for Beef Stew In Red Wine Sauce

• Flat Iron Steaks
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and pepper to taste
• Pepper
• 1 cup finely chopped onion (about 1 large onion)
• 1 tablespoon finely chopped garlic (about 2 cloves)
• 1 tablespoon all-purpose flour
• 1 (750ml) bottle dry red wine (e.g., Cabernet Sauvignon, Merlot)
• 2 bay leaves
• Fresh Thyme
• White Pearl Onions
• 15 cremini mushrooms, washed
• 15 baby carrots, peeled
• 5 ounces pancetta, diced
• 2 cups water
• 1/2 teaspoon sugar
• Fresh Parsley

How to Make Beef Stew In Red Wine Sauce

1. Cut the beef into 8 equal-sized pieces. Season generously with salt and pepper.
2. Preheat oven to 350°F (175°C).
3. Melt butter and olive oil in a large, oven-safe Dutch oven or pot over high heat.
4. Sear beef in batches until well-browned on all sides (about 8 minutes per batch). Remove beef from pot and set aside.
5. Add onion and garlic to the pot and cook until softened, about 5 minutes.
6. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute.
7. Gradually whisk in red wine, scraping up any browned bits from the bottom of the pot.
8. Return beef to the pot. Add bay leaves and thyme. Season with salt and pepper.
9. Bring to a boil, then reduce heat to low, cover, and transfer to the preheated oven.
10. Simmer for 1 hour and 30 minutes, or until beef is fork-tender.
11. While the stew simmers, prepare the vegetables:
12. In a separate saucepan, combine pancetta and 2 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
13. Drain pancetta and cut into 1/2-inch thick slices, then cut into 1-inch lardons.
14. In a skillet, sauté cipollini onions, cremini mushrooms, and baby carrots with 1 tablespoon olive oil, 1/4 cup water, sugar, salt, and pepper over medium heat for 15 minutes, or until tender.
15. Remove lid and cook until vegetables are browned on all sides (about 4 minutes).
16. Once the stew is cooked, stir in some of the pancetta and vegetables.
17. Serve the stew, garnishing with the remaining pancetta and vegetables. Sprinkle with fresh parsley before serving.