Beef stewed with red wine mushrooms and vegetables in ceramic pot

Stewing beef with red wine, mushrooms, and vegetables in a ceramic pot sounds like a fantastic idea! The ceramic pot will help retain moisture and enhance the flavors as everything simmers together. Here’s a comforting recipe for you:

Ingredients:

• For the Beef Stew:
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup all-purpose flour (for dredging)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth (low-sodium or homemade)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 cups mushrooms, sliced (such as cremini or button mushrooms)
  • 4 carrots, peeled and cut into chunks
  • 3-4 potatoes, peeled and cut into chunks
  • 1 cup frozen peas (optional, for adding at the end)

Instructions:

1. Prepare the Beef:

   1. Preheat your oven to 325°F (165°C).
   2. Pat the beef cubes dry with paper towels. Season with salt and black pepper, then dredge in flour, shaking off any excess.
   3. Heat olive oil in a large skillet or sauté pan over medium-high heat. Brown the beef in batches, adding more oil if necessary. Transfer browned beef to a plate.

2. Sauté Aromatics:

   1. In the same skillet, add a bit more oil if needed and sauté the chopped onion until softened and translucent, about 5 minutes.
   2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Deglaze and Build the Stew Base:

   1. Stir in the tomato paste and cook for 2 minutes.
   2. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
   3. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.

4. Combine and Cook:

   1. Transfer the beef and the red wine mixture to a ceramic pot or Dutch oven.
   2. Add the sliced mushrooms, carrots, and potatoes. Stir everything together.
   3. Cover the pot with a lid and place it in the preheated oven.
   4. Bake for 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through. Check occasionally to ensure there's enough liquid; add more beef broth if necessary.

5. Finish and Serve:

   1. If using, stir in the frozen peas during the last 10 minutes of cooking.
   2. Taste the stew and adjust seasoning with additional salt and pepper if needed.
   3. Serve the stew hot, garnished with fresh parsley if desired.

This hearty beef stew pairs well with crusty bread, mashed potatoes, or a side salad. Enjoy your flavorful and comforting meal! If you have any questions or need further tweaks, just let me know!