This is one of those times where I wish scent-o-vision was a thing, because if you could smell this stew, you’d be running off to make it. It smells – and tastes – fantastic.
I really liked that this was so simple – the broth is made from just red wine, water and tomato paste – and the orange added a nice, freshness that made it seem less heavy than most stews. It also didn’t hurt that it was served over mashed potatoes – my husband was particularly fond of that part!
Beef and Red Wine Stew
(from Katie at the Kitchen Door)
3 lb. stew beef, cut into 1 inch cubes
1 (750-ml.) bottle red wine
Salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings
2 cloves garlic, peeled and sliced
1 6-oz. can tomato paste
4 1/2 c. water
3 1/2 oz. pitted black olives
Season the beef with salt and pepper and add to a large bowl. Add the red wine, thyme, bay leaves, carrots, orange, onion and garlic. Cover and refrigerate, letting marinate for at least 12 hours, preferably 24 hours.
In a large stockpot, heat some olive oil. Remove the meat from the marinade and add to pot, browning pieces on all sides. Add the marinade to the pot and bring to a boil. Boil for 5 minutes and skim any foam off the top.
Lower the heat to a simmer. Stir in tomato paste and water. Cover and let simmer on low heat for 2-3 hours, stirring occasionally.
Fifteen minutes before it’s ready, stir in the pitted olives. Cook, uncovered, on medium heat to let thicken a little.
Serve over mashed potatoes, rice or pasta.