I've made the "Filet of Beef Bourguignon" by Ina Garten in the past and we loved it. So here's what happened . . . I thawed out what I thought was a beef roast - oops! It was actually eye of round steaks. I thought, "OK, I can cut it into stew meat or slice it for stroganoff . . . hmm, I've got red wine . . ."
and that's how this one came about. I couldn't find my copy of Ina's recipe, I didn't have the pearl onions that her recipe calls for, I forgot the tomato paste and beurre manié - but I winged it. I cooked this in a 7 quart porcelain coated cast iron dutch oven. You know what? It was really good.
Wino Beef Stew
Ingredients:
8 - 3/4 inch thick eye of round steaks
salt/pepper to season steaks
2 Tbsp olive or canola oil - divided
2 - 3 sweet onions, roughly diced (large pieces)
12 oz bag frozen peppers and onions (or 2 cups bell peppers, roughly diced - green or red or a mixture)
2 stalks celery, roughly chopped
1 bag (16 oz) baby carrots
1 healthy Tbsp pre-minced garlic
1 tsp dried thyme
2 cans (4 1/2 oz) mushroom stems and pieces, drained (or 8 oz fresh)
1 bottle (750 ml) of good quality merlot or cabernet sauvignon
3 bay leaves
1/4 cup cold water
2 Tbsp cornstarch
Directions:
Heat oil over medium-high heat in a 5 quart oven-safe dutch oven (hard anodized or cast iron). Season both sides of steaks with salt/pepper then brown in pot on both sides. Do this in 2 batches if necessary, don't overcrowd the pan. Remove steaks to a plate. Preheat oven to 375°F.
Add remaining oil, then add onions, peppers, celery - let cook 3-5 minutes, stirring frequently. Next add carrots, garlic, thyme and mushrooms. Stir around for about 3 more minutes. Toss in the bay leaves, nestle steaks in a single layer over vegetables and pour in the wine - all of it. Cover with lid and place pot into a 375°F oven for 90-120 minutes.
Remove pot from oven, transfer steaks to a plate and cover to keep warm. Place pot on stove over medium heat and bring to a slow boil if not already there. Stir water and cornstarch together to make a slurry. Pour slurry into bubbling broth, and stir to prevent lumps. Boil at least 1 minute, add steaks back to pot and turn down heat to low. Season to taste with salt/pepper. Cook an additional 10 minutes, then serve.
Serve with a leafy green salad and any of these grains: cooked rice, couscous, quinoa; or a whole wheat pasta; or even a nice loaf of crusty French bread to soak up the sauce.
4 generous servings.
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