Beef Stew in Red Wine Sauce

 

Beef Stew in Red Wine Sauce

 

Beef Stew in Red Wine Sauce is the kind of comfort meals that feels each rustic and fashionable. Tender chunks of pork are slowly simmered in a wealthy, wine-infused gravy alongside veggies and herbs, growing deep layers of taste. It’s best for cool evenings, family dinners, or while you surely want something hearty and satisfying.

The mystery to a exquisite red wine beef stew lies in staying power. Slow cooking permits the connective tissues inside the pork to break down, making the beef soften-in-your-mouth smooth while the sauce thickens certainly and turns into superbly complicated.

Ingredients (Serves 4)

800 g pork chuck or stewing beef, reduce into massive cubes

2 tbsp olive oil

1 massive onion, chopped

three garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced

2 tbsp tomato paste

2 tbsp all-purpose flour

2 cups dry pink wine

2 cups pork stock

2 bay leaves

1 tsp dried thyme (or some fresh sprigs)

200 g mushrooms (elective), halved

Salt and freshly floor black pepper

Fresh parsley, chopped (for garnish)

Method

1. Brown the red meat

Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-excessive warmness. Brown the pork in batches so the pieces caramelize nicely. Remove and set apart.

2. Sauté the veggies

In the equal pot, add the chopped onion and prepare dinner for about three–four mins until smooth. Stir in garlic, carrots, and celery, cooking for some other 2 mins till fragrant.

 3. Build taste

Add tomato paste and flour, stirring well to coat the vegetables. Cook for about 1 minute to get rid of the uncooked flour taste and deepen the taste.

Four. Deglaze with wine

Pour within the red wine, scraping the bottom of the pot to release all the browned bits (this is in which a whole lot of the flavor lives). Let it simmer for 3–five minutes to slightly lessen.

Five. Slow simmer

Return the red meat to the pot. Add red meat stock, bay leaves, thyme, and mushrooms if the usage of. Bring to a mild boil, then lessen warmth, cowl, and simmer on low for 1½ to 2 hours, stirring on occasion, until the beef may be very tender and the sauce has thickened.

6. Finish and serve

Taste and adjust seasoning. Remove bay leaves, sprinkle with fresh parsley, and serve hot.

Tips for the Best Stew

Choose the proper cut: Chuck, blade, or brisket work high-quality due to the fact they come to be soft with gradual cooking.

Don’t rush the browning: Properly seared pork provides intensity and richness to the sauce.

Use a dry red wine: Avoid sweet wines; a medium-bodied dry red offers the nice stability.

Let it rest: Like many stews, this dish tastes even better day after today after the flavors have had time to mingle.

Serving Suggestions

Beef Stew in Red Wine Sauce pairs superbly with creamy mashed potatoes, buttered noodles, or crusty bread for absorbing every drop of the sauce. For a lighter plate, serve it with steamed green beans, peas, or a simple facet salad.