For me there is nothing better then a bowl of a hot beef stew in a winter evening. When outside is cold and smell from the kitchen spreads all over the house. I love when the dark thick sause gurgles it the dutch oven and meat becomes so tender you can cut it even with a spoon. I promise, this stew will melt in your mouth.
Serve stew with a rich red wine or glass of cold dark ale.
And what is your favourite dish for the cold weather?
Beef stew in red wine sauce with young caramelized carrot
Ingredients:
- boneless chuck roast, cut into 2-inch pieces - 2 1/2 lb
- celery - 2 stalks ( cut into 1 inch pieces)
- pilled pearl onion - 10-12
- garlic - 3 cloves (unpeeled)
- all purpose flour - 1/4 cup
- cinnamon stick - 1
- extra virgin olive oil -
- diced tomatoes - 1 can (14 oz)
- tomato sauce - 8 oz
- red wine - 1 cup
- beef broth - 2 cups
- salt - to taste
- freshly ground black pepper - to taste
- fresh rosemary - few sprigs
- bay leaves - 2
- sugar - 1 tsp (optional)
- young carrot - bunch
- butter - 2 tbsp
- sugar - 2 tsp
Instructions:
Preheat your oven to 350 F. Generously season all sides of the beef with salt and pepper and lightly dust with a flour.
In a heavy-bottomed ovenproof saucepan, heat couple spoons of olive oil and gently fry the onions, celery, garlic, herbs, and cinnamon for 5 minutes until softened slightly. Add the meat to the pan and stir everything together, then add the tomatoes, sauce, wine and a pinch of salt and pepper. Gently bring to the boil. Cover saucepan with a lid and place in your preheated oven for 2,5-3 hours or until the beef is super tender. When the stew is almost ready you might start to cook the carrot. In a frying pan melt a butter. Fry peeled young carrot until lightly golden. Then add 1 tsp of sugar and continue to cook until soft. Serve sweet caramelized carrot with a hot stew.