French Red Wine Beef Stew
A rich French-style beef stew with red wine ánd vegetábles. You'll love the intense flávor ánd it's so eásy to máke in á Dutch oven - low ánd slow!Serve this stew with wide egg noodles or simply with crusty breád ánd á sálád.
INGREDIENTS
- 3 pound beef chuck roást
- Kosher sált (Diámond bránd)
- 3 táblespoons extrá-virgin olive oil
- 3 shállots, finely chopped
- 2 táblespoons áll-purpose flour
- 1 táblespoon tomáto páste
- 4 whole gárlic cloves, peeled
- Bláck peppercorns in á peppermill
- 1 1/2 cups heárty red wine, such ás syráh, merlot or Cotes-du-Rhone
- 1 - 2 cups beef or chicken broth or wáter
- 2 báy leáves ánd 4 sprigs eách thyme ánd rosemáry, tied into á bundle with string
- 2 lárge cárrots, peeled ánd sliced into 1-inch chunks
- 1 cup chopped leeks
- 1 fennel bulb, stems ánd tough outer láyers trimmed, sliced into 1/2-inch wedges
- 1 táblespoon extrá-virgin olive oil
- Chopped fresh Itálián pársley
- Gráted fresh oránge zest (optionál)
INSTRUCTIONS
- Heát oven to 350 degrees with the ráck in the center.
- Trim the beef of excess fát ánd ánd slice into 3-inch chunks. Seáson the beef evenly with 2 teáspoons sált.
- Heát the oil in á lárge Dutch oven or heávy cásserole over medium-high heát. Seár the beef in bátches until browned. Remove to á plátter
- Full Instructions See ...... familystylefood.com
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