Really amazing and super easy Beef Stew recipe with a secret ingredient! Just a little bit of Port Wine really makes this beef stew the best I have ever had. I love this recipe. A great recipe for the stove, oven or even a slow cooker! So, let's get cooking!
2lbsBeef Chuck Roast(well trimmed & cut into approx. 1 ½ inch cubes)
20Cipollini or Pearl Onions
1/2lbsButton Mushrooms cut into quarters (or sixth if big mushrooms)
2tbspGarlic, minced
2cupsTomatoes (peeled, seeded, and chopped) or one can of peeled and chopped Tomatoes
1can Cherry Tomatoes (optional)
½ cupTomato Puree
1tspFresh Thyme, minced
1tspFresh Rosemary, minced
1cupgood quality Port Wine
5cupsBeef StockReserve 1 cup to adjust consistency at the end
1Bay Leaf
½cupFlour
Salt and Black Pepper to taste
1 tbspCornstarch, to thicken if necessarydissolved in 2 tablespoons water (ONLY if necessary)
2tbspChopped Parsley
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Recipe Instructions
In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
When all of the beef has been browned and removed, add the onions in the pot and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have release most of their water, add the garlic and stir. When the garlic is fragrant (about 1 minute), add the tomatoes, the port wine and browned beef cubes. Add tomato puree, thyme, rosemary, bay leaf & beef stock, bring to a gentle boil. Immerge a fine mesh strainer in the pot and add the flour and using a whisk incorporate the flour (add more flour if needed it).
Reduce heat to low, let simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency. Sprinkle freshly chopped parsley.
NOTE: You can also cook separately Baby Carrot, Brussel Sprout, and Small Potatoes and add them to the cooked stew.
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