A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Here, you first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef is perfectly tender—all that’s left is to stir in some frozen peas for a little freshness and color.
For a delicious crock-pot alternative, check out our Slow Cooker Beef Stew.
This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.See It ›
The interplay between the tannins in red wine and the protein of beef stew is truly delectable. The 2011 Domaine Michelas St. Jemms is a French Rhône Syrah with earthy aromas and dark berry fruit that complement the earthy stewed flavors of this dish.Shop on Glassful ›