Beefy Beef Stew

Serves: 3-4

Stew Ingredients:

2lbs beef bottom round (cheaper than chuck)
4 red or Yukon (medium) potatoes quartered
1 white onion roughly chopped
10-12 pearl onions
3-4 large carrots chopped
2-3 ribs of celery chopped
4-6 cloves garlic minced
12oz peas fresh or frozen
flour
salt & pepper
8oz – 2018 Petite Sirah
16oz(ish) – beef stock
parsley

*TIP – Be sure to cut veggies, meat, and potatoes into similar sizes to ensure that food will cook evenly.

 

Stew Directions:

Start by cutting your beef into bigger than bite-size pieces anticipating them to shrink when cooking. Toss them lightly in a mix of flour salt and pepper. In a large pot or 3.5 qt Dutch-oven on just over medium, heat up enough oil to coat the bottom of the pan (thinly you can always add a bit more). Sear each piece of beef until beef is browned/caramelized on all sides. Be sure to leave space between meat so that it can sear, otherwise, the meat will steam, and you WILL lose out on yummy yum yums!!! Once the meat is complete remove from the pot and set aside. Toss in one whole chopped white onion, garlic, tomato paste, and pinch more of flour to help thicken - let cook until fragrant (2-3minutes). Deglaze pan with 8oz Petite Sirah and using a wooden spoon scrape the fond (bottom bits) and incorporate it into the mix. Add beef back into the pot with enough beef broth to almost submerge beef. Leave uncovered and let cook on a rolling simmer for 45minutes, with the lid on and vented. Once complete add carrots, celery, potatoes, and enough broth to almost submerging the mixture. Season with salt, pepper, tbsp garlic powder, tbsp cumin, tbsp chili powder, and tbsp paprika. Bring to a boil, cover with the lid and reduce cooking temp to low, and let simmer for 1.5 hours. Mix periodically.

While roast is cooking, bring 2 cups of water to boil. Cut the roots off your pearl onions and place them into boiling water for 2-3 minutes. Remove onions and let cool. Once cooled pinch the tops of onions and the heart should come right out. In a small saute pan brown in a bit of oil until caramelized on all sides. Season with a pinch of salt, pepper, & sugar. Once cooked set aside.

After simmering your stew, add in peas, pearl onions, salt, and pepper to taste. Cover with lid and let cook for another 30-45 or until meat is tender.

Let cool and enjoy with your 2018 Petite Sirah and some crusty bread!!!

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