I know Spring will make her debut soon, but today, temps won’t rise above the 40s. It seems like the perfect day to make a pot of beef stew for dinner. I’ve always loved the classic version—with lots of beef, coated in flour, along with potatoes, carrots and onions. I updated mine a bit by using less beef and adding some different veggies—and more of them—along with a splash of red wine.
The leftover Cabernet Sauvignon is in my glass, and crusty bread is in the oven. Spring, I’ll see you soon enough.
Red Wine Beef Stew with Parsnips and Mushrooms
1 ½ lbs. boneless chuck roast, trimmed of excess fat, and cut into 1-inch cubes
Salt and pepper
2 tablespoons olive oil
1 onion, thinly sliced
1 lb. each of carrots and parsnips, cut into 1 inch pieces
½ pound fresh mushrooms, cut into large pieces
3 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up or crushed by hand
½ cup red wine
1 ½ cups frozen English peas
1 bay leaf
2 teaspoons salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Season beef liberally with salt and pepper. Heat oil in a large pot over medium-high heat. Sear beef on all sides—for about 5-8 minutes. Add onions, carrots, parsnips, mushrooms, and garlic. Sauté for 3 or 4 minutes. Pour in tomatoes and wine, and add peas, bay leaf and salt and pepper. Lower heat, cover, and cook for 1 hour, stirring occasionally.
Adjust seasoning, and top with fresh parsley. Serve with warm, crusty garlic bread.
