Beef stew braised in red wine is a traditional, slow-cooked dish designed to deliver rich flavor and tender meat. Prepared with simple, quality ingredients and careful cooking, it makes a satisfying meal for family or guests. The inclusion of shallots, mushrooms, and chickpeas adds depth and texture, complementing the robust taste of the beef and wine sauce.
Beef Stew in Red Wine Ingredients:
3.3 lbs beef shank, cut into medium cubes
½ cup all-purpose flour
½ cup finely chopped onion
2 cloves garlic, minced
4 large carrots, sliced into rounds
1 cup tomato juice
1 bay leaf
1 cup red wine
20 small shallots or small white parts of green onions (spring onions when in season)
20 small mushrooms
1 lb canned chickpeas, drained and rinsed (about 2 cups)
Oil for frying (about 2-3 tablespoons)
Water as needed to cover the stew
Preparation:
- Preheat oven to 350°F.
- Dredge beef cubes in flour, shaking off excess. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches until lightly golden. Remove and set aside.
- In the same pan, add carrots, chopped onion, and garlic; sauté briefly until fragrant and starting to soften. Add this mixture to the beef.
- Add tomato juice, bay leaf, red wine, and enough water to just cover the ingredients. Stir in all except the shallots, mushrooms, and chickpeas.
- Cover the pot and place it in the oven. Simmer for about 2 hours until beef is tender. You may cool and refrigerate at this point if needed.
- Before serving, add the cleaned shallots, mushrooms, and chickpeas to the stew. Return to the oven uncovered and bake for another 30 minutes.
- Serve warm in the pot or casserole dish with boiled potatoes or rice.
