- 3 pounds beef stew meat
- 2 cups red wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 2 large carrots, sliced
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme
- 1 tablespoon all-purpose flour
- 2 teaspoons table salt
- 1 teaspoon freshly ground black pepper
- 1/4 to 1/2 cup beef broth
How to Make It
Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.
We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.