Recipe provided by Christophe Robert of Longlesson Farm
This is a very easy recipe, but so good and even better the next day when reheated! The red wine does not need to be fancy. I like to use the Rex Goliath Cabernet Sauvignon, the BIG double bottle: plenty enough for the sauce and also to make sure the chef is not thirsty, because you know, you really need to taste the wine…
*Ingredients available at the farmers’ market
- 2 lbs beef stew or chuck* (detailed in cubes)
- 2 carrots*
- 2 onions*
- 2 garlic cloves*
- 1 bottle of good red wine
- 1 Tbs flour
- 3 Tbs oil
- 1 tsp butter
- Bay leaf, parsley, salt, pepper
- In a Dutch oven or slow cooker, melt the butter and add the oil. Add the meat cubes, salt and pepper, and brown on medium heat.
- Peel the carrots and onions and cut into thick slices. Add them to the meat. Leave on medium heat, stirring regularly until the onions start to become translucent.
- Add the flour and stir for 2 to 3 minutes until the flour takes on a light brownish color.
- Add the red wine until everything is covered, and stir well so the flour does not stick to the bottom of the pot. Bring to a hard boil for 5 minutes then reduce the heat.
- Add the bay leaf, parsley, and crushed garlic. Lightly add salt and pepper.
- Cook covered for 2 ½ hours, then finish cooking uncovered for 30 minutes to reduce the sauce.
- The dish is ready when the meat cubes are tender. Simmer longer to reduce the sauce if needed.
Serve the dish in the Dutch oven or on a plate with steamed potatoes, pastas, etc.
This dish improves in flavor if you add some sautéed mushrooms and/or bacon bits at step 7.