Ingredients
Units
Scale
- 1/4 cup vegetable oil
- 2 lbs beef tenderloin, cut into 1- 1 1/2 inch cubes (sub Stewing Beef)
- 1/4 cup flour
- 1/4 cup butter
- 3 cloves garlic, chopped
- 1 med size carrot, finely diced
- 1 med size onion, finely diced
- 1 celery stocks, finely diced
- 1 tbsp Dijon mustard
- 1 tsp Salt
- 1/2 tsp freshly ground pepper
- 2 sprigs of fresh thyme
- 2 cups red wine
- 2 bay leaves
- 4 cups beef broth
- 4 potatoes, cubed
- 2 carrots, peeled and chopped
- 1/2 medium turnip, peeled and cut into chunks
- 2 parsnips peeled and cut into chunks
Instructions
- Preheat oven to 350.
- Heat the oil and butter in a Dutch oven; dredge the beef in the flour and brown in batches being mindful not to overcrowd the pan. Add more oil and butter if necessary.
- Remove all beef from pot.
- Add more butter if needed and sauté the garlic, onion, and celery until they begin to soften.
- Add the Dijon mustard, salt, freshly ground pepper, and thyme. Combine and then deglaze with the red wine, scraping up all the browned bits from the bottom.
- Add the beef, beef broth and bay leaves.Stir.
- Add potatoes, carrots and turnip bring to a boil, allow to boil for 5 minutes.
- Cover then place in the preheated oven for 2 ½ hours.
- Category: beef, Entrees, Soups & Stews, Oui Chef, Recipes
Keywords: Beef stew recipe, slow-simmered beef, Dutch oven cooking, comfort food recipe, hearty beef stew, red wine-infused stew, tender beef cubes, classic stewing technique, savory beef broth, winter comfort food