Usually during weekend, we either eating out or prepare some foods that don't need to use wok to stir fry or deep fry. Something like this red wine beef stew. Since the thyme plant that I bought is growing well, so is time to use it to make this beef stew . If you have time, you can even bake a focaccia or baguette to go with this beef stew. But that day weather wasn't good to bake bread, so I just bought from a bakery shop nearby.
Two elder children got a chance to enjoy this beef stew with a glass of red wine except my little son ^_^
Red Wine Beef Stew 红酒炖牛肉
2tbsp olive oilAll-purpose flour, for dredging500g boneless beef chuck, cut into 1inch pieces ( I use Ribeye)Salt and freshly ground pepper
2tbsp unsalted butter1 onion, cut into 1/2-inch dice1 large carrot, cut into 1/2-inch dice2 celery ribs, cut into 1/2-inch diceFew potatoes (I use small white potatoes, halved)1tbsp tomato paste2 and 1/2cup beef stock or low-sodium broth ( I use store-bought organic vegetable stock)1 cup red wine4 thyme sprigs½ whole clove, smashed2 bay leafSalt and sugar to taste
1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Spread the flour in a shallow bowl. Season the beef with salt and pepper and dredge in the flour; shake off any excess flour. Add half of the meat to the casserole and cook over moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes longer. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining 1 tablespoon of oil and floured meat, browning the meat over moderate heat.
2. In the same pot, melt the butter and sauté the onion till aroma and browned. Add carrots, celery and potatoes and stir for a while.
3. Add the red wine and bring to a boil over high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the beef stock and bring to a boil. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf and bring to a simmer. Cover and simmer over low heat until the meat is fork tender, about 1 1/2 hours, and stirring from time to time.
4. Season with salt and pepper. Discard the thyme sprig and bay leaf. Serve the stew warm.
Recipe reference: refer to here, by Sonia aka Nasi Lemak Lover