Dutch oven beef in wine recipe
At the risk of repeating myself, I really love outdoor Dutch oven cooking. The mouth watering, easy Dutch oven recipe below is a superior beef stew, and while it is great when prepared using a slow cooker indoors, it is truly delicious when prepared outdoors in a Dutch oven.
The wine and Dutch oven combine to give this recipe a superb flavor, so much so that you will see it disappears in very short order. And don't forget to pass a basket of crisp bread or baguettes for your guests to mop up the gravy!
Serving suggestion: I love to serve this with boiled baby potatoes.
Some Fancy Dutch oven cooking tips?
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Dutch oven beef in wine recipe
Serves: 8
INGREDIENTS:
- 1 pound beef bones
- 5 ounces rindless bacon
- 2 tablespoons vegetable or olive oil
- 1 tablespoon butter
- 3 1/2 pounds good stewing beef, cubed (Chuck is great. So is a leg of venison)
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 3 large onions, chopped
- 3 large carrots, peeled and sliced
- 4 cloves garlic, sliced
- 2 bay leaves
- 1 tablespoon thyme leaves (or 1 teaspoon dried thyme)
- 3 tablespoons all-purpose flour
- 4 cups dry red wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 pound button mushrooms
- 1 pound shallots or pickling onions
- 4 tablespoons fresh parsley, chopped (for garnish).
PREPARATION:
- Heat the Dutch oven and add the oil and butter. Brown the beef bones and bacon in the mixture.
- Remove with slotted spoon and keep aside.
- Brown the beef in batches in the same fat. Transfer to a separate bowl, and season with salt and pepper.
- Brown the onions in the same Dutch oven. When golden brown, add the carrots, garlic, bay leaves and thyme.
- Stir-fry for about 3 minutes, and then blend in the flour.
- Add the wine, stock, tomato paste and sugar. Bring to the boil, adding charcoal briquettes below the Dutch oven if necessary.
- Place the reserved bones, bacon and meat back in the Dutch oven, cover, and simmer very gently for 3 hours, until the meat is fork-tender.
- Remove the bay leaves and bones. Add the shallots and mushrooms to the stew, and continue simmering for about 15 minutes.
- Adjust seasoning to taste. Garnish with chopped parsley and serve.
