Curl up with a bowl of my hearty Sunday Beef Stew, the perfect comfort food to warm you up during a cold winter's day. This one-pot meal is packed with rich flavor as well as protein, fiber, iron, Vitamin B12 and zinc.
I received free samples of wine from Francis Ford Coppola Winery but I was not financially compensated in any way. All opinions expressed are entirely my own.
Chase away the winter blues with this comforting stick-to-your-ribs dish. My Sunday Beef Stew is the perfect antidote to the blustery cold days of winter. It’s perfect for those lazy Sunday afternoons when you just don’t feel like leaving the house. Once all of the ingredients are seared in the pot, simply throw it in the oven and in a few hours, you’ll have a delicious and hearty meal that the whole family will love.
Beef chuck is a lean cut of beef that gets meltingly tender when cooked low and slow in the oven for a few hours. To infuse the stew with rich flavor, I decided to crack open my bottle of Diamond Collection Black Label Claret that the lovely folks over at Francis Ford Coppola Winery sent me.
Made from grapes grown in vineyards across California, their signature red wine is layered with hints of berries, cassis and roasted espresso. I found that the lush flavor and smooth tannins of this Cabernet Sauvignon-based wine perfectly complemented the other ingredients in the stew and enriched the flavor of the sauce.
Serve the stew with plenty of crusty bread on the side for dipping or over a bed of mashed sweet potatoes or creamy polenta. To make it even better, enjoy it with a glass of the Black Label Claret.
Sunday Beef Stew
Makes 8 servings
2 ½ pounds boneless beef chuck, trimmed of fat and cut into 1 ½-inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil, divided use
1 large yellow onion, chopped
4 cloves garlic, chopped
1 pound cremini mushrooms, large ones halved or quartered
2 tablespoons tomato paste
2 tablespoons flour
½ cup red wine (I used Francis Ford Coppola Winery Diamond Collection Black Label Claret)
2 ½ cups reduced sodium beef stock
3 sprigs thyme
1 bay leaf
12 ounces baby rainbow carrots or 3 cups sliced carrots
2 cups frozen peeled pearl onions
¼ cup chopped parsley for garnish
Preheat oven to 325°F.
Season the beef with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil and sear it on both sides until browned, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef.
Add the onion, garlic and mushrooms to the pot and cook a few minutes until softened. Stir in the tomato paste. Add the beef and its juices back to the pot along with the flour. Stir to combine well. Add the wine, scraping up any brown bits from the bottom of the pot. Add the beef stock, thyme and bay leaf. Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven.
Bake for 2 hours until the beef is just tender. Remove the pot from the oven and stir in the carrots and onions. Cover and return the pot to the oven for another hour until the vegetables are cooked through. Adjust seasoning with salt and pepper to taste. Garnish with parsley before serving.