October Recipe: One Pot Beef Stew

October Recipe: One Pot Beef Stew

One Pot Beef Stew
This dish gets zip from whole mustard and richness from red wine. And that leftover Chateau Trillol Corbieres pairs beautifully with the stew.


1 1/2 pound beef chuck roast, trimmed and cut into 3/4" cubes
1 tsp black pepper
1 1/2 tsp salt, divided
1 Tbsp canola oil
3 medium carrots (about 7 oz), cut diagonally into 1 1/2" pieces
1 medium yellow onion, cut into 12 wedges
6 garlic cloves, chopped
1 cup Chateau Trillol Corbieres
2 Tbsp all-purpose flour
4 cups beef broth
12 oz baby new potatoes, cutting larger ones in half
2 Tbsp whole-grain mustard
1 Tbsp red wine vinegar
1/4 cup loosely packed fresh flat leaf parsley leaves


1. Sprinkle beef with pepper and 1 tsp salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to plate.
2. Add carrots and onions to Dutch oven; cook, stirring often until carrots and onions start to soften, 4-6 minutes. Add garlic, cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of the Dutch oven.
3. Whisk flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 tsp salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with 1 Tbsp parsley. 

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