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Beef Stew

Beef Stew
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • Pair with Joseph Carr Napa Valley Cabernet Sauvignon or Rutherford Merlot
  • Makes 6 Servings
  • 2 lbs Boneless Short Ribs Cut into Inch Cubes
  • 1 Bottle Red Wine
  • Freshly Ground Sea Salt and Pepper
  • 2 tbsps Vegetable Oil
  • 2 tbsps Butter
  • 1 cup Chopped Onion
  • 2 tbsps Garlic
  • 1 tbsp Flour
  • 2 Bay Leaves
  • 6 Sprigs Thyme
  • 1/4 lb Pearl Onions
  • 1 1/2 lbs Sliced Carrots
  • 1/4 lb Button Mushrooms
  • 1/2 lb Pancetta
  • 2 Sprigs Fresh Leaf Parsley

Pre-heat oven to 350°.
Season meat with salt and pepper and dust with flour.
Add meat to large oven-safe baking dish and brown on all sides with vegetable oil and butter.
Add onion and garlic and continue to cook for about 5 minutes.
Add bottle of wine, followed by bay leaves, thyme, and a dash of salt and pepper.
Bring to a boil, then cover and place in 350° preheated oven for about 90 minutes.
In a sauté pan, braise peeled pearl onions in beef stock until cooked through.
Blanch pancetta, then add to a separate sauté pan with carrots, onions, button mushrooms, ¼ cup of water, and a splash of olive oil.
Once the water has evaporated, continue to sauté for about 5 minutes until all has browned.
Mix ¾ of vegetables into the meat mixture.
Garnish beef stew with remaining vegetable mixture and chopped parsley.

Serve and enjoy sharing this dish with your friends and family!