Drunkin' Beef Stew: Spicing up a classic with red wine

People think soups, stews and chowders are very impressive feats but I love making them and taking credit when others are impressed. But to be perfectly honest they are really quite simple-for the most part you just throw a bunch of stuff in a pot and let it all do its thing. This winter my soon to be sister-in-law served us Beef stew with red wine-it was delish and was just so lovely on a cold night. 

Here is the recipe:

1 1/4 beef check in 2-in cubes

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon oil

3 large carrots, peeled and cut into 1-in pieces

8 ounces frozen pearl onions (thawed)

2 garlic gloves chopped

2 tablespoons flour

2 cups red wine

1 cup beef stock

1 tablespoon tomato paste

1 sprig rosemary

Start by seasoning the beef with salt and pepper, Turn the heat on a dutch oven on high.

Then brown beef on all sides 3-5 mins; reduce heat to med-high, Then add carrots, onions 

and garlic,  Cook for about 2 mins; stir in flour and cook 1 min; add wine and stock, 

Then add tomato paste and rosemary and bring to a boil. Cover, place in 350 oven and braise 

for 1.5 hours or until meat in knife tender and sauce thickens.

Side Notes: The red wine that you use should be dry (sweet would not be great).

Wish List: I cooked my stew in a plain old pot. So I would like to add a dutch oven to my wish list. A beautiful one that is enamel and in a funky bright color- perhaps  lime green or orange.

Once this stew is all cooked, I would serve it with mashed potatoes.  Enjoy this comfort food on a nice cold night and let me know what you think. 

And thank you Heidi for this recipe!