Beef stew is great cold weather comfort food. Just the act of preparing it is comforting. I love the way red wine, braised beef, onions, and thyme smell as they bubble for hours melding their flavors together. I made this beef stew using grass-fed beef from Butternut Woods farm. Knowing I am using the best quality local beef I could find is comforting too. I served it in bowls with warm whole grain bread but you can pour it over egg noodles, rice or potatoes too.
|Dry 3 pounds of stew meat with paper towels.|
You can either purchase beef labeled stew meat, or cut 1"cubes of beef
from a rump, chuck, sirloin, top or bottom round roast.
|Heat 3 Tablespoons of olive oil over medium heat in a dutch oven. |
Place pieces of beef in the oil, careful not to crowd them.
|Cook until the beef browns.|
Continue with all the meat in batches and set aside.
|Dice 3 onions.|
|Peel and dice 2 carrots.|
|Melt 3 Tablespoons of butter in the pot you cooked the meat in.|
|Add the onions and carrots.|
|Saute for 10 minutes over medium heat.|
|Mince 3 cloves of garlic and add to the pot.|
Saute for 1 minute.
|Add 1 Tablespoon of butter and 3 Tablespoons of flour.|
|Whisk together and cook for 4 minutes.|
|Add 3 cups of beef broth and 2 cups of red wine.|
Whisk well and bring to a simmer.
|Add 2 teaspoons salt, 1 teaspoon black pepper,|
2 bay leaves and 5 sprigs of fresh thyme.
|Add the browned beef.|
|Bring to a boil.|
|Cover and place in a 300 degree oven for 4 hours.|
|Remove from oven and discard bay leaves and thyme stalks.|