Beef and White Bean Stew with Red Wine
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes3
hoursThis stew is delicious. I had to tweak the recipe because the pan needs to be deglazed after you remove the meat and add the onions and garlic. Allow those to cook down, then add red wine. The recipe never called for this and it is an important step to get all that excellent flavor. I also added a bay leaf which was not called for in the recipe. I don’t know if the person goofed and forgot to add that part or they just didn’t think about it. The stew turned out beautifully and I did make it 2 days before. It was wonderful served with fresh chopped parsley and flaky salt over couscous and with fresh bread I bought at the bakery. This recipe my family begs for and it is so much better than the original recipe.
Ingredients
3 lbs. boneless beef chuck, trimmed of excess fat, cut into 2 inch pieces
1 teaspoon kosher salt
2 Tablespoons olive oil
1 lg yellow onion, chopped
5 garlic cloves, chopped
1/3 -1/2 cup red wine
1/2 teaspoon red pepper flakes
2 teaspoons ground cumin
3 Tablespoons double concentrate tomato paste
4 cups beef stock
2 15oz cans of white beans, rinsed and drained
1 cup TOMATO PUREE
1 bunch fresh parsley, chopped for garnish
Cous Cous or polenta
Crusty warm bread
Directions
- In a lg Dutch oven, heat olive oil over medium high heat. Season the beef generously with salt and add to the pot. Allow the beef to cook and brown on all sides. Once the beef is browned, remove to a plate near by. Reduce the heat to medium, and add onions and garlic to the pot. Stirring occasionally until the onions become tender, add in the red pepper flakes, cumin and salt. Stir in tomato paste. Add the red wine and scrape the bottom of the pan to get all the tasty bits loose.
- Add the beef and all the juices back to the pan and add the 4 cups beef stock. Bring to a boil and turn down to simmer and cover, cook for 1 1/2 hours to 2 hours.
- Uncover the pot, stir in the tomato puree and the beans. Bring stew back to a simmer and turn to low, cover pan partially. Cook for another 45-60 minutes until beef is very tender.
- Once ready to serve, season with salt and pepper. Serve in warmed bowls over couscous with fresh chopped parsley and flaky salt as garnish.
- Stew can be made 3 days ahead. I always add the bean and puree, keep the stew on the burner but turn it off for an hour. I then allow to cool and reheat it a few days later, simmering for 45 minutes then season and serve with a garnish of parsley and salt.
