Wine-Simmered Beef Stew with Carrots, Mushrooms, and Sweet Onions /

Wine-Simmered Beef Stew with Carrots, Mushrooms, and Sweet Onions

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This stew, a version boeuf bourguignon that my grandmother used to make, is perfect for when it’s cold outside and you’re looking to cozy up to something warm. Make it when you’ll be around to enjoy the simmering smells, whether it be a rainy afternoon, Superbowl Sunday, or Valentine’s Day. Then sup on big chunks of rich beef and tender vegetables, all coaxed to perfection in a sexy, silky cooking liquid that’s generously laced with wine.

Use your favorite hearty red, whether it’s Cab, Zin, Syrah, or Merlot, and serve a glass of the same—or two—alongside.

Serves 8 to 12

  • 2 tablespoons olive oil
  • 4 pounds beef stew meat, cut into 1 1/2-inch pieces
  • 1 1/2 cups all-purpose flour
  • 12 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh marjoram, divided
  • Salt and pepper
  • 3 cups beef broth, or more as necessary
  • One 750mL bottle hearty dry red wine, such as Cabernet Sauvignon, Zinfandel, Syrah, or Merlot, divided
  • 1 1/2 pounds baby carrots
  • 2 pounds sweet or yellow onions
  • 1 pound brown mushrooms, halved

In a large stockpot over medium heat, warm the oil. A few pieces at a time, dredge the meat in the flour, adding the pieces to the pot. Cook, stirring occasionally and scraping up any browned bits in the pot, until lightly browned on all sides, 6 to 8 minutes. Add the garlic, 1 tablespoon of the marjoram, and a generous sprinkle of salt and pepper and cook, stirring occasionally, for 2 to 3 minutes.

Add the broth and half of the wine, scraping up any browned bits in the pot. The liquid should barely cover the meat—if not, add more broth or water. Bring the mixture to a boil over high heat, reduce to a simmer, and cook for 45 minutes. Add the carrots and cook for 10 minutes. Meanwhile, keeping the root end intact, cut each onion into 6 to 8 wedges.

Add the onions and cook, stirring occasionally, for 20 minutes. Add the mushrooms and cook, stirring occasionally, until the meat and vegetables are tender, 15 to 30 minutes. Add the remaining wine, marjoram, and salt and pepper to taste and cook until heated through.

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