Beef Bordeaux Stew

Rich flavors meld with beef in this one-pot meal that generously serves the whole family.

Wine Pairings

Ingredients

2 lbs. Select lean chuck steak, large fat areas removed, cut into 1” cubes
4 stalks celery 1” pieces
2 tablespoons tomato paste
2 onions, diced
8 sprigs chopped parsley
Salt and pepper to taste
4 cloves garlic
1 bouquet garni
1 tablespoon black peppercorns
3 sprigs thyme
Small sprig rosemary
4 bay leaves (tied in cheesecloth
1 quart of beef broth
3 tablespoon s flour
2 tablespoons olive oil
1/2 bottle red Bordeaux wine
4 carrots, peel and cut into 1” pieces
4 potatoes, peeled and cubed

Preparation

Preheat oven to 350 degrees

Heat olive oil in large ovenproof casserole. Add cubes of meat, season well with salt and pepper, brown all sides over high heat. Add onions, celery, and garlic; simmer 5 minutes longer on medium low. Season again.

Mix in flour and stir until pasty. Pour in small amounts of wine, stir while pouring and incorporate. Add remainder of wine and turn up to high heat for 5 minutes to reduce. Add beef stock, tomato paste, Bouquet Garni and other herbs.

Cook in oven for 1.5 hours, stirring occasionally. Add potatoes and carrots for another 20 minutes until al dente. Skim fat from top.

Serve to hearty appetites!