1kilogramstewing beef(short ribs, beef crest or beef shank will all work), cut into two-inch cubes
3/4bottle of Merlot
meat brothas needed
2medium potatoescut into wedges
parsleysnipped, to garnish
Melt the butter. Cook the onion, carrot and celery with a bit of salt and pepper until softened (see post on mirepoix).
Add the (parboiled or browned) beef. Sprinkle in the rosemary, thyme and sage.
Pour in the wine. Let boil for about 10 minutes, uncovered. Lower the heat, cover and simmer for two to two and a half hours or until the beef is tender. If the liquid dries up before the beef is done, pour in broth, half a cup at a time. Taste every half hour so or, and adjust the seasonings accordingly.
Add the potatoes and peas.
Drop in the butter-flour mixture by pinches. Stir everything together and continue to simmer, covered, until the vegetables are done.
Taste and adjust the seasonings one last time.
Sprinkle with parsley before serving your holiday beef stew.
Holiday beef stew printed from https://casaveneracion.com/holiday-beef-stew/ for personal use only. Not for republication nor distribution.