This recipe is similar to my first beef stew post, but has a few less ingredients but still has the same bold flavors that most of us enjoy in a beef stew recipe. It will also make your home smell amazing as it simmers on your stove top.
I made this a couple of weeks ago for my family. My youngest ate the carrots, but the older ones at everything except the mushrooms (with lots of egg noodles resting underneath). I’ve left out the onions in this stew recipe as I realize there are more than a few onion-haters out there. Personally, I happen to be a big fan (definately my father’s daughter).
Beef Stew with Red Wine and Mushrooms
1/4 cup flour
Kosher salt and fresh ground black pepper
3 lbs beef stew meat, cut to 1 1/2-inch pieces
1 tbsp unsalted butter
1 tbsp olive oil
1 cup red wine
32-ounces beef broth or stock
2 tsp paprika
1/2 tsp oregano
2 bay leaves
4 large carrots, peeled and cut on the diagonal into 1-inch thickness
1 container of sliced mushrooms (white or cremini, your choice)
Combine the flour with salt and pepper in a shallow dish. Dredge beef in seasoned flour, shaking off excess.
In a large stock pot, heat butter and oil over medium-high heat. Working in batches, brown beef on all sides in stock pot. This may take up 7-8 minutes per batch. Return beef to pot. Add wine and broth (or stock, if using)and bring to a boil. Lower heat and add paprika, oregano and both bay leaves. Cover pot and simmer for 1 hour.
Uncover pot and add carrots and mushrooms. Cover pot and simmer for 45 minutes or until carrots are tender.
Kitchen Note: Do not crowd the pot when browning the beef. Crowding limits the beef from browning on all sides. Browning is part of what will give your stew great flavor.