Old-Fashioned Beef and Wine Stew
This recipe is based on one of my favorite dishes from the Provençe region of France. The beef is tossed in seasoned flour, seared, and simmered with aromatics and vegetables in broth. The flour helps to slightly thicken the broth, as does the starch from the potatoes.
- Serves
- 6
Directions
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In a large bowl, combine the flour, thyme, salt and pepper. Add the beef and toss well to coat.
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In a large pot or Dutch oven, heat 3 teaspoons of the oil. Add the beef a few pieces at a time; do not overcrowd.
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Cook, turning the pieces until beef is browned on all sides, about 4 minutes total. Do not cook through.
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Add more oil as needed and continue to cook in batches.
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Remove the browned beef to a plate or cutting board, without a paper towel. You want to collect and keep all the juices.
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Heat a little more oil in the pan and cook garlic for 30 seconds or until fragrant.
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Deglaze with the red wine vinegar, using a wooden spoon to scrape any bits off the bottom of the pan.
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Pour in red wine and cook over medium-high heat, until just simmering, about 3 minutes.
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Add the beef broth, thyme and bay leaves.
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Bring to a boil, then reduce to a slow simmer over medium heat.
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Stir in the onions, carrots and potatoes.
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Add the beef cubes and collected juices. Stir to distribute the beef.
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Cover and cook until beef is tender, about 1 hour. Try not to let the soup reduce too much; add broth if it cooks down.
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Season with salt and pepper to taste.
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Ladle among 4 bowls and serve.
From Shawnie's class “Autumn Soups”
