Red Wine Beef Stew 红酒炖牛肉

Red Wine Beef Stew 红酒炖牛肉 

 2tbsp olive oil 

 All-purpose flour, for dredging 

 500g boneless beef chuck, cut into 1inch pieces  ( I use Ribeye)

 Salt and freshly ground pepper   

 2tbsp unsalted butter 

 1 onion, cut into 1/2-inch dice 

 1 large carrot, cut into 1/2-inch dice 

 2 celery ribs, cut into 1/2-inch dice 

 Few potatoes (I use small white potatoes, halved)

 1tbsp tomato paste

 2 and 1/2cup beef stock or low-sodium broth ( I use store-bought organic vegetable stock) 

 1 cup red wine 

  4 thyme sprigs 

 ½ whole clove, smashed  

 2 bay leaf 

 Salt and sugar to taste 

Method

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat. 

2. In the same pot, melt the butter and sauté the onion till aroma and browned. Add carrots, celery and potatoes and stir for a while.

3. Add the red wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is fork tender, about 1 1/2 hours, and stirring from time to time.

4. Season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew warm. 

Recipe reference: refer to here, by Sonia aka Nasi Lemak Lover