- 2 tablespoons olive oil
- 2 tablespoon butter
- 4 cups cubed beef stew meat (about 2 pounds)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups sliced mushrooms
- 2 garlic cloves, minced
- 3 cups chopped carrots
- 2 cups pearl onion (frozen)
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 cups dark dry red wine (pinot noir or merlot)
- In large cast iron pot sauté oil and butter with half the cubed beef, season with salt and pepper.
- (For the best results, brown beef in two batches.)
- This will allow some caramelization to happen making the stew tasty and delicious.
- After beef is browned, add mushrooms and cook for about 5 minutes until the mushrooms are slightly browned.
- Add garlic, carrots, pearl onions, and herbs.
- Mix until well blended.
- Then add Worcestershire, tomato paste, beef broth, and red wine.
- Cook over medium heat for about twenty minutes or until the stew begins to boil.
- Preheat oven to 275 degrees F.
- Then cover cast iron pot and transfer to oven. Cook for 1.5 - 2 hours.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve with crusty banquette and a side salad.
- Note: Beef broth has a lot of sodium. That is why I only seasoned the stew with one teaspoon of salt. Please taste and adjust accordingly after the stew has fully cooked.
- This recipe has been adjusted from its original post - I have added more liquid and adjusted the time and temperature of cooking. Thanks for your feedback. (I actually added almost the entire bottle of wine - I saved a very large glass for me.)