Beef and Red Wine Stew

When I was in elementary school, our class put on the play "Wizard of Oz".  We all had to audition...it was the 4th grade after all.  I was selected for the part of Wicked Witch of the West.  I was not happy about this decision from the casting director.  In fact I'm quite sure I cried for days, because I wanted to be Glenda the Good Witch of the North.  Performance night came and I put my feelings aside to be the best Wicked Witch ever!

Fast forward, I think I was having flashbacks to the tornado sound effects from our performance night.  We have had wind upon wind storms here this week.

I have lost sleep two nights in a row from the sound of wind gusts everywhere and certain our house was going to blow down.  My poor Traeger took a spill in the wind and ended up half way across the back yard.  I don't even want to think if it's broke or not.  I can't bear the thought about having to purchase a new one...I might cry again!

Since it has been straight up cold here, I have been making warm, toasty, comforting meals.  I stumbled on this while binging Food Network for a few hours last weekend. Giada De Laurentis used lamb stew meat, but lamb is not kind to my stomach, so I used beef stew meat.  WOW was this good!!  I mean really, really amazing.  Never would I had thought of putting olives in a stew...game changer!!  I served it over creamy polenta and took this to a new level.  

Enjoy and stay safe, healthy, and sparkly!

Beef and Red Wine Stew

Adapted from Giada De Laurentis

2 Tbl olive oil

1 pound beef stew meat, cut into 1-inch cubes

Kosher salt

3 carrots, peeled and diced

2 ribs celery, diced

2 cloves garlic, smashed and peeled

1 onion, diced

2 Tbl all-purpose flour

2 Tbl tomato paste

1-1/2 cups dry red wine

1-1/2 cups low-sodium beef broth

5 sprigs fresh thyme

1 bay leaf

1 cup green Cerignola olives, smashed and pits removed

2 Tbl chopped fresh Italian parsley

* Mashed potatoes or crusty bread, for serving

Place a medium Dutch oven over medium-high heat.  Add the oil and heat another 30 seconds.   Dry the beef meat well and sprinkle with 1-1/2 teaspoons salt.  Place the meat in the pot and leave undisturbed for about 4 minutes.  When the first side is deeply browned, us tongs to flip the meat.  Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total.

Use a slotted spoon to remove the meat to a plate.  Add the carrots, celery, garlic and onions.  Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes.  

Stir in the flour and tomato paste and cook for 1 minute more.  Deglaze with the red wine.  Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes.  Stir in the broth, thyme, bay leaf and reserved meat.  Reduce the heat to medium-low to maintain a gentle simmer.  Cover and simmer for 1 hour.

Stir in the olives.  Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more.  Stir in the parsley.

Serve with mashed potatoes or crusty bread to sop up the juices.

One Year Ago:  Construction, Carpet, and Cocktail (Spiked Lemonade)

Two Years Ago:  Beef Bourguignon and Post Holiday Blues

Three Years Ago:  New Year, New You...and a Potato, Bacon, Mushroom and Gorgonzola Pizzette

Four Years Ago:  No Post

Five Years Ago: No Post

Six Years Ago: Orange Olive Oil Cake

Seven Years Ago:  Black and White Parfaits and Tinis and Back To School