Stewed Beef in Red Wine - Just Dutch Oven Recipes

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Stewed Beef in Red Wine

2 pounds beef stew meat -- fat trimmed
2 teaspoons safflower oil
1/4 cup brandy
3 cups dry red wine
1 cup defatted beef stock
1 tablespoon tomato paste
2 cloves garlic -- mashed
1/4 teaspoon thyme
1 bay leaf -- crushed
12 small white boiling onions
3 tablespoons olive oil
1 cup water
1/2 pound mushrooms
3 tablespoons whole-wheat pastry flour or unbleached white flour
4 cups cooked basmati rice or egg noodles

Cut meat into 1-inch cubes. In a large Dutch oven over medium-high heat, sear beef in 1 teaspoon of the safflower oil until lightly browned on all sides. Pour in brandy and ignite, shaking pan until flames subside. Add wine, stock, tomato paste, garlic, thyme, and bay leaf. Bring to a boil, then lower heat to simmer. Cook, uncovered, until tender (about 20 to 30 minutes). Preheat oven to 200F

Peel onions and cut a small X in the top of each to prevent them from falling apart as they cook. In a small skillet over medium-high heat, sauté onions in 1 teaspoon of the olive oil. Add the water, cover, and cook for 15 minutes.

Drain onions and set aside. In the same pan over medium-high heat, sauté mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes. Set aside.

Remove beef from sauce and keep warm on a platter in the oven. Bring sauce to a boil and reduce to half its volume by simmering, uncovered, for 10 minutes. Combine together remaining olive oil and flour and drop into boiling sauce by spoonfuls, stirring with a whisk until sauce thickens.

Return beef to sauce, and add onions and mushrooms. Heat through and serve over rice.