A rich, hearty beef stew that is best left to simmer slowly all day. Wonderfully versatile as this can be made "pot roast" style or as a beef stew with equally delicious results. It's easy enough for a family dinner but elegant enough for a fall or winter dinner party. The smell is outrageous and will fill the house with a wonderful aroma.
Preheat oven to 325 degrees.
Preheat dutch oven on stovetop and slick with 1 tablespoon oil.
Turn up heat to high and when oil begins to sizzle, add beef and cook on high heat until browned on both sides.
Add second tablespoon of oil and add diced onions and shallot. Cook until translucent.
Add sliced carrots, garlic, canned tomatoes with juice, 1 cup of wine, oregano, bay leaf, hoisin sauce, balsamic vinegar, onion soup mix and mushrooms.
Place dutch oven in preheated oven and let simmer for at least 3 hours.
Add remaining glass of red wine and stir flour into 1 cup of cold water and add to stew at least 15 minutes before serving. Stir well and garnish with chopped parsley when serving.
Browning the beef before assembling the rest of the ingredients is essential to the richness of the stew. Also, the longer the stew simmers, the more tender the beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (567g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 312 (46%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 108.6mg||33 %|
|Sodium 1393.7mg||48 %|
|Potassium 1044.3mg||27 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 38.6g|
|Protein 31.5g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 681
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