Braised Beef Stew


Scaled down here to accommodate a small portion of frozen meat from a past guys night.

1 lb of braising beef (in this case, three "beef eye round steaks")

1 tbsp flour, for dredging

2.5 carrots cut into carrot sticks

1.5 garlic cloves, chopped

1 small white onion, sliced thin

2 cups beef broth

1/2 cup dry red wine

1 tbsp Worcestershire sauce

1/2 tsp dried thyme

1/2 tsp sage

1 bay leaf

salt and pepper, to taste (I used rather a lot of fresh-ground black pepper and it gave it a good little kick)

Dry meat with paper towels. Liberally season with salt and pepper. Place flour on plate and dredge meat on all sides through the flour. Set aside.

Heat 1 tbsp olive oil plus a little butter in a dutch oven on medium-high heat. When hot, add meat and sear all sides for a minute or two per side. Set aside on plate.

In the same pot, add garlic, onions, and carrots. Sauté for 4-6 minutes or until onions are translucent, stirring occasionally.

Add dry red wine to deglaze pan, scraping up the brown bits. Bring to a boil and cook for 2 minutes.

Add beef broth, Worcestershire, thyme, sage, bay leaf, and salt and pepper. Submerge meat into liquid. Place lid on dutch oven.

Cook for 75 minutes on very low simmer burner, or until meat is sufficiently tender.

Strain liquid into a saucepan and boil it down a bit, and add flour+water to thicken slightly.

Break up meat into bite-size chunks and serve over angel hair pasta or mashed potatoes, with the same red wine used for the deglazing. Whoever eats the bay leaf wins.