Time for stews. Tradition says beef and red wine go together; I say it’s a ridiculous rule. You can cook beef in white wine to make a delicious stew. And this beef in white wine stew is the proof.
But why is it exactly a time for stews? It normally doesn’t get this cold until late in November. But, for the past several weeks, it’s been raining almost every day. The environmentalists are busily screaming that the strange weather is part of a global pattern. I can’t say right or wrong to that — I only know that I’m not complaining about the cooler days and the chilly nights.
Most mornings, the fog is thick. Well, maybe smog for those who live in the city but here in the suburb, we still get real fog. And, depending, on your mindset, fog at dawn can be either truly romantic or downright creepy. I take the romantic route. And when I feel that way, I get inspired. Early yesterday morning, I cooked two stews. This beef and white white stew was the first.
Beef in White Wine Stew
- 450 grams stewing beef (I used short ribs)
- 4 tablespoons flour
- 4 tablespoons butter
- 4 tablespoons olive oil
- 3/4 cup chopped onion
- 2 generous pinches dried tarragon
- 1/2 cup good white wine (any you’d care to drink)
- 2 cup bone broth preferably homemade
- 1 tablespoon flour dissolved in 4 tablespoons of broth
- spinach as much as you like
Cut the beef into two-inch cubes. Sprinkle with salt and pepper. Toss with the 4 tbsps. of flour.
In a thick-bottomed pot, heat the butter and olive oil. Brown the beef cubes in batches (read why you should). Transfer to a plate as they brown.
In the remaining oil, gently cook the chopped onion and tarragon for about a minute or until the onion pieces start to soften. Remember to scrape whatever browned bits are stuck at the bottom of the pot.
Add the browned meat.
Pour in the white wine. Allow to boil, uncovered, until the liquid is reduced to almost nothing.
Pour in the broth. Season with salt and pepper. Bring to the boil, lower the heat, cover and simmer for about two hours or until the beef is tender.
Stir in the flour solution until the sauce thickens. Simmer for another 10 minutes to cook the flour.
Add the spinach. Stir. Cook just until the leaves are wilted.
Serve the beef in white wine stew with crusty bread, mashed potatoes or rice.