Drunk Beef Stew
Warm up your dinner table with this hearty and flavor-packed *Drunk Beef Stew*, a rich, rustic dish highlighted with tender beef chuck, root vegetables, and the bold depth of dry red wine. This slow-cooked comfort food combines the robust essence of Cabernet Sauvignon with aromatic herbs like thyme and bay leaves, creating a velvety, savory broth that will delight your taste buds. Perfectly seasoned and thickened with a classic beurre manié, this stew is simmered to perfection, allowing the beef and vegetables to fully absorb the wine-infused stock. Serve it with crusty bread or creamy mashed potatoes for a cozy, satisfying meal that's ideal for chilly evenings. Whether you're hosting guests or indulging in some midweek comfort, this recipe delivers sophisticated flavor with a down-to-earth appeal.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 3 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 medium carrots (peeled and chopped into rounds)
- 2 stalks celery stalks (chopped)
- 3 cloves garlic (minced)
- 2 cups red wine (dry, such as Cabernet Sauvignon)
- 4 cups beef stock
- 3 tablespoons tomato paste
- 3 medium potatoes (peeled and cubed)
- 2 medium parsnips (peeled and chopped into chunks)
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Pat the beef chuck dry with paper towels and season generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
Working in batches, brown the beef cubes on all sides, about 4-5 minutes per batch. Transfer the browned beef to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the onion, carrots, and celery for 5 minutes, or until softened. Add the garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
Add the beef stock, tomato paste, bay leaves, thyme, and the browned beef with its juices back into the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes and parsnips to the pot. Continue simmering for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
In a small bowl, mix the flour and butter together to form a paste (beurre manié). Whisk it into the stew to thicken the liquid. Cook for an additional 10-15 minutes, uncovered, to allow the stew to thicken.
Adjust seasoning with additional salt and pepper, if needed. Discard the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, garnish with chopped parsley, and serve warm with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 6854 mg | 298% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 37.6 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 7025 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
