“This stew was inspired by the 2001 Rosemount GSM (Grenache, Syrah, Mourvedre) of South Australia that I have been cellaring until ready to drink. Well it's ready to drink!!! I have a bottle to drink with meals and a bottle to enjoy in my take on an easy beef bourguignon sans the bacon or pancetta. This beef stew has root vegetables, mushrooms, leeks, and a bottle of good red wine of your choice to create a wonderful flavor experience. Hope you enjoy!”
1hr 20mins
1 large pot stew

Ingredients Nutrition


  1. NOTE: You will need a large dutch oven with a lid.
  2. Slice the beef into 1/2 inch to a little thicker size chunks. (I think the meat stays more tender if it is not cubed up so small).
  3. Preheat your oven to 350 degrees F.
  4. Melt the butter with the oil in a dutch oven on the stove top over medium heat. Place the meat in a single layer in the pot and then season with the salt and pepper. Brown the meat for about 2 or 3 minutes on each side until brown all over and then remove to a plate.
  5. Add the leeks to the juices in the pot and saute until soft. If a lot of brown forms, pour in a little of your wine to deglaze.
  6. Turn down the heat and add the garlic, saute for 1 or 2 minutes then add the rest of your veggies and the rest of the wine.
  7. Stir in your flour with the juices and wine watching to mix well so lumps don't form. Simmer the veggies for about 5 minutes.
  8. Finally, throw in your cinnamon stick, thyme, bay leaves, cloves and add back the meat.
  9. Stir then put the lid on and place in the oven and roast for 1 1/2 hours. Give it a stir and a taste, 30 minutes before taking out of the oven.

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