plat du jour 04: french beef & red wine stew

January 23, 2013

 

I love a good soup or stew this time of year. When it’s chilly or snowy after you step out your front door (like today- it’s 10 degrees in NYC!) and when Sundays are designed for burning candles, cozying up under blankets and indulging in delicious and hearty meals shared between friends and family. This stew takes a bit of prep time but looks so presentable for guests or just yourself!

French Beef & Red Wine Stew on Garlic Mashed Potatoes

  • 3 lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Cote du Rhone or Bordeaux
  • salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges
  • 1 large onion, peeled and cut into rings
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can tomato paste
  • 3 1/2 oz. pitted black olives

Directions:

  1. Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
  2. Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.
  3. 15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.
  4. Serve over mashed potatoes, rice, or pasta.

[Recipe via Katie at the Kitchen Door]

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