The Final Stew of the Season

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The Boys are Back in Town                   (Opening Day 2014)

While the Spring Equinox was back on March 20th, it’s now finally starting to feel like spring in New England. The weather has made a turn and baseball season officially began at Fenway Park last Friday. To end the season of winter soups and stews, we’re going to follow the wise-words of Julia Childs who’s famous for saying, “I enjoy cooking with wine, sometimes I even put it in the food…”

Earlier this winter, I posted my favorite Classic Beef Stew recipe when I was trying to survive the winter storm madness that hit Boston. But, my mom’s favorite beef stew actually gains some richness from the red wine. So, to end winter on a bang, check out this Red Wine Beef Stew. And, as always, happy cooking!

Red Wine Beef Stew

Adapted from Southern Living, January 2009

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Allergens: Celiac friendly and free of the Big 8!

Ingredients

  • 4 lb. stew meat, trimmed
  • 4 tbsp. rice flour, divided
  • 1¾ tsp. salt, divided
  • 1 tsp. paprika
  • ½ tsp. pepper
  • 2 tbsp. vegetable oil
  • 1 cup Frey Merlot wine
  • 32 oz. low-sodium gluten free beef broth
  • ½ tsp. dried thyme
  • 1 bay leaf
  • 12 oz. fresh mushrooms, halved
  • 2 lb. carrots, peeled and cut in to 1½ inch pieces

Procedure

  1. Prepare the beef by cutting it into 2- to 2½-inch pieces and patting it down with paper towels to absorb excess moisture.
  2. Create a flour mixture by combining 3 tbsp. rice flour, 1 tsp. salt, paprika, and pepper in a bowl.  Toss the beef into the flour mixture.
  3. Cook beef in a Dutch oven with hot oil over medium-high heat for 4 to 6 minutes or until brown. Remove beef from Dutch oven.
  4. Add red wine, and stir to mix up the particles that sunk to the bottom of the Dutch oven. Return beef to Dutch oven. Add broth, thyme, a bay leaf, and ½ tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook for an hour, stirring occasionally.
  5. Add the carrots and mushrooms to stew. Cover and cook for 1 to 1½ hours or until meat is fork-tender. Be sure to stir occasionally.
  6. Whisk the remaining 1 tbsp. flour and ¼ tsp. salt until smooth. Also, whisk ½ cup hot broth into flour mixture until smooth. Lastly, whisk flour mixture into stew until smooth.
  7. Cook, stirring often, for 20 minutes or the stew has thickened. Serve warm!

Tips and Tricks

  • Instead of wine, you could substitute in a beef broth.
  • This stew won’t freeze well since we used flour as a thickener.
  • It’s important to understand the GF labeling laws when it comes to alcohol since it’s under the TTB and not the FDA.  I’ve provided an overview on my previous article, “And the Sin Tax People Weigh In…”

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