A recipe for four that calls for a minimum of 3 bottles of red
(we suggest Pierre du Lane!)
One for the Beef, One for the cook, One for Dinner
Preheat Oven to 350°
Put large pot or dutch oven until the oven is at 325°
Prep 30 min
🍴2 pounds of any chuck aka tough beef - Cut into 2 inch cubes
🍴1 large peeled yellow onion chopped in cubes
🍴5 Med Carrots Peeled and roughly chopped to size you like bite
🍴1 1lb bag of fingerling potatoes washed
🍴1/2 cup of flour throw in some salt and pepper
🍴1 Lg Box of Beef Broth (Low Sodium) or Bone Broth for the fancy folks
🍴5 thyme Sprigs
🍴2 bay leafs
Pat the cut beef with a paper towel. Toss the patted dry beef cubes into the seasoned flour. Shake off excess flour.
Cook Time 1hr 45 (including rest period)
Take Dutch oven out of oven and put on medium heat on stove top. Add and heat 1/4 cup of olive oil. Add beef, browning on all sides. Remove meat with tongs. Add Onions, cook until Tender. Add Carrots for 5 minutes stirring with the onions. Deglaze with 1/2 a bottle of wine.
Once wine has reduced to 50%, add beef, potatoes, thyme, bay leafs, beef stock and the rest of the wine.
Bring to a lazy boil, cover with lid then put in oven at 325° for 1 hour. Relax, set the table, wait for your friends or read a passage from Shel Silverstein's "Where the sidewalk ends."
Check the tenderness of the meat (should still be slightly firm). Turn the oven off and let it rest with cover until everyone is ready. Stew will continue to slowly cook in the oven once turned off.
As Migette would say "Tu sera quand c'est prêt à servir" - you'll know when its ready to serve.