You can slow cook this over a stove or cook it in your Dutch oven, like I did. Seasoned with fresh herbs, this stew has a complex stock base made from red wine that makes a superb dinner meal. And don’t forget the homemade bread; it goes perfectly with this soup. Enjoy!
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 2 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1 brown gravy packet
- 2 cups cabernet sauvigon wine
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 1/2 cups frozen pearl onions, thawed
- 1 cup button mushrooms, sliced (optional)
- 1 cup frozen peas, thawed
- Table salt and ground black pepper
1.In a small bowl, combine minced garlic and tomato paste and set aside.
2. In a dutch oven, heat 1 tablespoon vegetable oil over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic/tomato mixture and brown gravy packet and cook, stirring constantly, until gravy is mixed in about 45 seconds.
4. Slowly add wine, scraping bottom of pan to loosen any additional browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in potatoes, pearl onions, broth, bay leaves, mushrooms and thyme. Bring to simmer and reduce heat to low. Cover, and cook for 1 1/2 hours.
5. Discard bay leaves and serve warm.