When I was in high school, on occasion, I would travel to California to spend time with my family. One memory that stands out to me is the great food I would eat.
There’s one time in particular, I remember my stepdad making Beef Stew with red wine and mushrooms. It was beyond good! My stepdad would forage for mushrooms in the woods behind his house. I’m sure they played a part in the bold complex flavors the Beef Stew had. Years later, I thought back to those flavors in hopes of recreating it for my family. I love how an aroma can take us back many many years to a specific memory. Arn’t our minds amazing?
This recipe is so simple and can be prepared and cooking while your out for the day! I start by sautéing stew meat in the skillet with onions, mushrooms, garlic, and lots of fresh thyme. Then I transferred into a crockpot and let it simmer all day so that the meet comes out perfectly tender.
I pair it with a crusty artisan bread for a perfect dinner on a cool day!
Beef Stew with Red Wine
- 1 tsp olive oil + 1 tsp real butter
- 1-1 1/2 lbs Beef Stew meat (preferably grass fed)
- 1 medium white or yellow onion chopped
- 1 cup sliced mushrooms
- 1 tbsp unbleached flour
- 32 oz beef broth ( with no MSG)
- 2 cups of red wine
- 2 cups filtered water
- 4 large potatoes
- 4-6 whole carrots
- 15 sprigs fresh thyme or 1 tbsp dry thyme
- 3 cloves of minced garlic
- 1 1/2 tsp pink salt or sea salt plus more to taste
- 1 tsp black pepper plus more to taste
- 1 tsp sugar
- In a medium skillet melt butter with olive oil over medium high heat, place Stew meat season with salt and pepper, and cook for 2-3 minutes on each side.
- Add onion and mushrooms, fry another couple minutes.
- Add thyme. ( if using fresh I take one sprig and tie it around the rest to hold them in place)
- sprinkle flour in evenly, and continue to stir to allow meat to brown lightly.
- Add red wine and scrape the skillet to get any brown bits from the bottom.
- Pour meat mix into a crock pot.
- Add broth, water, and remaining ingredients.
- Stir, and set on low for up to 6 hours.
- Add more salt or pepper to taste if needed.
- Plate and garish with fresh thyme.
- This is best served with Crusty Artisan Bread