The Foodie Physician: Dining with the Doc: Sunday Beef Stew

Dining with the Doc: Sunday Beef Stew

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.

Francis Ford Coppola Winery #sponsored

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. 


Francis Ford Coppola Winery #sponsored


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. 


Francis Ford Coppola Winery #sponsored


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.


Francis Ford Coppola Winery #sponsored


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.      
         

Francis Ford Coppola Winery #sponsored


Sunday Beef Stew
Makes 8 servings


Ingredients:
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


Directions:
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.


One serving: Calories 291; Fat 10.2g (Sat 3.3g); Protein 34.5g; Carb 15.1g; Fiber 3.2g; Sodium 373mg




What's your favorite recipe to make with wine?

47 comments :

  1. I so love this coloring you have going on in this pot - it looks hearty and most definitely "stick to MY ribs" good!

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    1. Thanks Shashi, I was really happy with how it turned out and the lighting that day was perfect!

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  2. My goodness does this look good! What a neat review! Thanks for the recipe.

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  3. Wow this stew looks amazing! So does the wine! Yum!!

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    1. Thanks Kelley, the wine was definitely yummy!

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  4. This looks fantastic! Especially with the wine!

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  5. Your stew looks amazing! I can only imagine how good it smells too :)

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    1. Thanks Elizabeth, it did smell pretty yummy :)

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  6. Sonali, this looks delicious and it's perfect timing- I'm going to a short cooking course of using liquor in cooking- Something I've been dying to try! Even though it's Summer here, I'd love to dig in! Will share on facebook tomorrow :)

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    1. Thanks Arman! Enjoy your class. Here's my technique- a little for the dish, a little for me, repeat. Lol :)

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  7. I've actually never cooked with wine- this sounds amazing though so I will definitely have to try it out soon!

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    1. Thanks Jess! I hope you enjoy it if you try it!

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  8. Sonali, I absolutely love cooking with wine for braised beef dishes. . and actually just made something very similar to this last week! love love love this stew. . perfect for a cold winter day. . I love hearty foods like this to warm the soul and tummy!

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    1. Thanks so much Alice! I'm sure your dish was delicious! Like you wrote, recipes like this really do warm the soul and tummy :)

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  9. Gorgeous pot of stew! Confession time though...my mom made a lot of beef stew when I was growing up, and apart from the potatoes, I was not a big fan, so those nights I went to bed hungry. No short order cooking at my house :-) I would happily eat a big bowl of your stew today though-looks divine!

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    1. Thanks EA! My husband was the same growing up so when he devoured this stew, I was pretty excited ;)

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  10. Yum! I love the colors in this hearty soup. It's the perfect winter dinner dish. Great idea with using red wine to cook the meat!

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    1. Thanks Sarah! The wine really added a nice richness to the dish.

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  11. This looks beautiful in every way. <3 I love how colorful it is! I honestly can't recall if I've ever tried cooking with wine, but I may have to try that out!

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    1. Thanks so much Farrah! This or my bolognese from December would be a great dish for your first cooking with wine experience!

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  12. Mmm...this looks so comforting, Sonali! Just what I need..it's been a bit rough around here but I'm truckin' along! That wine sounds incredible - hint of espresso? count me in! You know, I've really been wanting to cook more with wine. Thank you for the nudge! Pinning ;) Hope you have a wonderful weekend!

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    1. Thanks so much Min. Cooking with wine is all about proper proportions, you know, between your wine glass and the dish, hahaha! Sorry you've been having a rough time, hopefully sunny days are ahead :)

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  13. I want to dive into a big bowl of this stew! I love stew because it yields the best flavors and is warm and comforting. Perfect for a cold winter day!

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    1. I couldn't agree with you more! Thanks Ashley, have a great weekend!

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  14. Gorgeous!! And looks like the exact meal my family would love to sit down and enjoy together this Sunday :)

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    1. Thanks Regan! I hope you have a wonderful weekend full of yummy food!

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  15. Such stunning looking beef stew girl!! Love that blue colored pot you used!

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    1. Thanks so much!!! That pot was a gift from my hubby, isn't it so pretty?

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  16. This is just what I need right now! It looks so deliciously warm and comforting. And that wine sounds incredible!

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  17. I came across your blog while looking for some beef recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

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  18. This looks amazing! I will definitely have to try this out next weekend!

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  19. I think this is the perfect dish to make fore Valentine's Day!!! :) It even has the wine in it already....perfect! :)

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  20. hi there - great post! quick question for you. instead of putting this into the oven for 2 hours, can I transfer everything into a slow cooker for 2+ hours? If so - what's the maximum time I can put this into a slow cooker? it would be awesome if I could leave this cooking over night! thanks so much.

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    1. Sure, this recipe would work in a slow cooker. I haven't tried it but I would probably try it on low for about 8 hours. The big difference with slow cookers is that because the liquid doesn't evaporate as much, the sauce won't thicken up the same. So you may have to simmer the sauce on the stove at the end to thicken it a bit. Or before serving, you can stir in a slurry made with some cornstarch mixed with water.

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  21. I have been looking for a healthier stew than what my go to recipe is. It's good, but only "semi" homemade. Your recipe sounds perfect! Looking forward to trying it.

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  22. Your stew looks absolutely soul-warming (which is a good thing in these parts this winter!!) and your photo is beautiful!

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    1. Thanks Ann! I really hope it warms up soon for you and all of my other friends and family up north!

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  23. I have had this recipe bookmarked for ages, and finally got around to making it this evening. I had to make a few substitutions (coffee for wine, with apologies from a 20 years sober alcoholic to Francis Ford Coppola Winery, and shiitake for cremini) but the result was amazing! I look forward to checking out some of your other recipes.

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