Modified Beef and Red Wine Stew (No Potatoes / Flour)
1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed
2 Celery Stalks, Diced
1 Med-Large Yellow Onion, Diced
2 large Carrots, Sliced
3 whole cloves of garlic smashed with the side of a knife
0.5 kg Button Mushrooms Washed and Halved
2 bay leaves
2 sprigs of fresh rosemary (whole)
Salt and Black Pepper to taste
500 ml Red Wine (Dry Red)
1 L Low/No Sodium Beef Stock
1-2 tbsp Corn Starch (Optional if you want thick stew)
1 tbsp Sesame Oil
Directions:
1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed
2 Celery Stalks, Diced
1 Med-Large Yellow Onion, Diced
2 large Carrots, Sliced
3 whole cloves of garlic smashed with the side of a knife
0.5 kg Button Mushrooms Washed and Halved
2 bay leaves
2 sprigs of fresh rosemary (whole)
Salt and Black Pepper to taste
500 ml Red Wine (Dry Red)
1 L Low/No Sodium Beef Stock
1-2 tbsp Corn Starch (Optional if you want thick stew)
1 tbsp Sesame Oil
Directions:
- In a large stock pot add sesame oil and sear steak cubes in small batches until just browned on all sides, remove, and reserve in a small bowl.
- Add Mushrooms with some Pepper, Garlic Cloves and the Rosemary and saute until lightly browned (about 3-5 minutes)
- Add Onions, Celery, and Carrot and cook until lightly caramelized (about 3-5 minutes)
- Add red wine to deglaze and evaporate the alcohol (about 1-2 minutes)
- Add Beef Stock and bring to the boil.
- Reduce to a gentle simmer, add in the reserved beef cubes, and bay leaves. Reduce heat to low and put a lid on it for a good 2-3 hours (until the beef is starting to fall apart), stirring every hour or so.
- Before serving, check your seasonings and add Salt and Pepper if needed
- (Optional) If you want a thicker gravy, mix 1-2tbsp corn starch with about 3-5 tbsp water and add the slurry to the stew. Bring the heat back up to a gentle boil to thicken.
Last edited by a moderator: