What an amazingly easy dish to make. And so, so tasty. It’s the perfect Sunday-after-church dinner. Or a deliciously cozy stay-in dinner and movie date. Or a wonderful, just-because-it’s-Wednesday supper.
The timing on this one is a bit tricky, as you’re going to need to start this dish about 2 days ahead of time. Wednesday night dinner? Get everything going on Monday night. Want to eat Sunday at lunch? Start on Friday night. Got it? Good. Grab a glass of red and hit the kitchen.
Adapted from Fresh Tastes (with thanks to Amy for all her help!)
In a gallon sized bag, toss together, until beef is coated in flour mixture:
- 2 lbs beef stew meat, chopped
- 1/4 cup flour
- 1 tsp. salt
In a heavy pan, heat 1 Tbs. olive oil and 1 Tbs. butter. When it is hot, add beef and cook approx. 4 minutes on each side.
In a large pot, heat 1 Tbs. olive oil and add:
- 3 stalks of celery (chopped)
- 2 carrots (chopped)
- 1 medium sized onion (chopped)
- 3 cloves of garlic (minced)
Saute in oil for about 10 minutes. After the onions are translucent and the garlic is good and toasted, add the beef, and cover with red wine (until the top of the beef and vegetables is just covered). The wine you use does not need to be anything fancy, and can, in fact, be a mixture of old wines that are no longer drinkable.
Add 2 bay leaves and a bouquet garni of thyme, rosemary, and basil. If you don’t have fresh herbs, put dried herbs in a coffee filter and tie it shut with a twisty tie. You will need about a Tbs. of each herb, but can add more if you want to. You can see my example of the coffee filter method:
Three or four hours before serving, put pot back on the stove to simmer. Add:
- 4-8 oz of sliced mushrooms (dependent on your love of mushrooms. Feel free to leave them out)
The goal is that almost all of the liquid cooks down, to the point that you have uber-tender beef and vegetables, soaked in a thick sauce.