Red Wine Beef Stew

I enjoy having red wine beef stew for dinner on mashed potatoes. It’s simply delicious. This recipe and the cooking video below have detailed steps on how I made this dish.

Start by searing bacon in a pot. Bacon fat needs to be derived from it. Make sure you stir once more to cook the bacon evenly.

Add the chopped onion once there is enough bacon fat. Cook until slightly tender, about 25 seconds. Next chopped garlic. I usually cook them until the garlic is a bit brown.
Adding beef is the next thing to do. Saute until the outside is light brown. I use beef chuck for this recipe. This cut of beef takes a while to soften, but it’s full of flavor. You can use sirloin or other soft cuts of beef if you want to make your porridge faster.

Add tomato paste and then pour red wine into pot. These two ingredients make a great combination. Also, pour the meat broth into the pot. You can only use water if cow broth is not available. I suggest using a piece of beef bouillon (beef cube) to make the tastier dish.

Put the carrot and thyme in the pot. Cover and boil it between low to medium heat until the cow is tender. It can take up to 3 hours depending on the quality of the beef. You can also cook it on low heat for best results, but it will take extra time to soften. Alternatively, you can use a pressure cooker to cook it quickly.

Put the pearl onions and cook for 5 to 7 minutes. Season your dish with salt and pepper.

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