“This is a winter classic and it always tastes even better the next day. When choosing a wine to cook with, always remember that you should choose a wine that you would drink. I use a really robust red, like Nero D’Avola from Sicily or a primitivo. This recipe has a bottle and a half of red wine and is a great way to celebrate winter. Serves 4… with leftovers!”
READY IN:
3hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place stew meat in a large plastic mixing bowl with garlic and bay leaves.
  2. Pour in 1 bottle of wine and place in fridge for at least 1 hour and up to overnight.
  3. In a dutch oven or heavy bottom soup pot, heat 1 ½ Tbsp olive oil.
  4. Drain stew meat, saving the liquid, garlic and bay leaves.
  5. Dredge meat in flour, shaking off excess.
  6. Brown meat in dutch oven pan, but only for approximately 5 minutes. Do not fully cook.
  7. Remove meat from pot and set aside.
  8. Add remaining olive oil to pot and add vegetables.
  9. Sauté veggies for 5 minutes, then add the remaining wine plus 1 bottle, scraping the bottom of pan to remove all the bits of flavor.
  10. Add beef broth and tomatoes, bring to a boil.
  11. Add beef back the pot. Cover and simmer for 3 hours.

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