BEEF RED WINE STEW

Red wine and red meat have always been known to go well together, but do you know how exactly? This Beef Red Wine Stew recipe will show you how and why the pairing works! Recommended for these cuts: Brisket, Short Rib, Shank, Chuck Roll

Prep Time 2 HOURS AND 30 MINUTES
Difficulty INTERMEDIATE
Good For 2 PEOPLE
Ingredients
1 400 G - WAGYU BEEF
2 ½ - ONION
3 1/3 - CARROT
4 1 SMALL - CELERY STICK
5 1 CLOVE - GARLIC
6 1 - BAY LEAF
7 2 SPRIGS - ITALIAN PARSLEY
8 1 SPRIG - EACH OF SAGE AND ROSEMARY
9 FLOUR
10 400 CL - RED WINE
11 1 CAN - TOMATOES
12 2 TBSP - OLIVE OIL
13 SALT AND PEPPER TO TASTE
14 LARD
Steps
1 Cut the beef into bite-sized pieces. Finely chop the onion, carrot, and celery, and remove the skin from garlic and slice the cloves into halves.
2 Heat olive oil in a frying pan and sauté the garlic, onion, carrot and celery. Let the veggies sweat, but don't overcook them!
3 Season beef with salt and pepper and coat with flour. Place the lard in a separate fry pan and cook the beef over high heat in the lard pan until it browns on both sides. Transfer the beef to an oven-proof pot before adding the sautéed vegetables.
4 Add red wine and cook over high heat. Add your tomatoes and bring the whole thing to a boil.
5 Lightly season with salt and pepper and replace lid. Transfer pot to oven preheated to 200°C and bake for approximately 90 mins. Reduce until the mix thickens. Serve meat on plates and top with sauce.
Tips
1 Serve it with crusty bread or over rice to capture every drop of the rich gravy.