Beef Stew In Red Wine Sauce

Beef Stew In Red Wine Sauce
Serves 4

This is a hearty stew inspired by Boeuf bourguignon which is classically flavored with red Burgundy better known as Pinot Noir, a wonderful grape but a bit on the expensive side to put into stew. I’m suggesting a version with the rich red wines of the southern Cotes du Rhône.




You’ll Need:

2 pounds beef from the flatiron part of the shoulder: See Woody’s note

1 Tlbs butter
2 Tlbs olive oil
1 cup finely chopped onion
1 Tlbs finely chopped garlic
1 Tlbs flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 Cremini (small brown) or white button mushrooms
15 baby carrots
5-ounce piece of pancetta
1/4 cup water
Chopped fresh parsley
Note: you’ll need to ask your butcher about the flatiron cut from the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.





Here’s What To Do:

reheat the oven to 350°. Melt one Tlbs of butter with one Tlbs of olive oil in a cast-iron pot or other thick sided pot. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.

Add one cup of finely chopped onion and one Tlbs of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add one Tlbs of flour. Mix in well so that the flour doesn’t form lumps. Stir in one bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.

Place the pot in the oven and continue to cook for about 1 1/12 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

For the garnishes, peel the cipollini or pearl onions, wash the Cremini mushrooms and peel the baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into one-inch-wide lardons.

Combine the onions, mushrooms, carrots and pancetta in a skillet with 1Tlbs of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.

To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.


What Goes With What Wines Selections

Domaine d’ Andezon ’04 Cotes du Rhone (Cotes_du_Rhone)
There are fresh, bright, ripe red berry flavors on the nose and palate, along with some black berry, earth, and pepper. Very clean, with a smooth texture. Acidity and tannins are balanced, and the wine is rich and mouth filling. R88 $9.95


Domaine la Garrigue “Cuvee Romaine” ’07 Cotes du Rhone (Cotes_du_Rhone)
The Cuvee Romaine is a Blend of 65% Grenache, 25% Mourvedre, and 10% Syrah. It boasts a dense purple color along with a nose of blackberries, licorice, and hints of smoked herbs and roasted meats. The wine possesses fabulous ripeness, fresh acidity, full body, and layers of both flavor and depth. R92 $12.79


Beef Stew In Red Wine Sauce