HEARTY HERB AND CABERNET BEEF STEW

Hearty Herb and Cabernet Beef Stew image

Provided by Jennifer Darden

Time 3h30m

Number Of Ingredients 16

2 lb stew beef or beef brisket, trimmed and cut into 1-inch pieces
salt and pepper, to taste
3 Tbsp all-purpose flour
5 Tbsp canola oil
3 c carrots, cut in 1/4 to 1/2-inch slices
2 c chopped onion cut in 1/2-inch pieces
1 c celery, cut in 1/4 to 1/2-inch slices
3 c Jacobs Creek Shiraz Cabernet blend (or another dry red wine)
3 can(s) beef broth or the equivalent in homemade broth (14.5 oz each)
3 can(s) tomatoes (14.5 oz each)
1 Tbsp sweet basil
1 Tbsp dried oregano
2 c butter beans (I use fresh that i've frozen so they take a little longer than store bought frozen to cook)
3 c Yukon Gold potatoes, cut in 1 inch chunks
1 1/2 c corn (I like white shoe peg, either canned or frozen)
8 stalk(s) fresh thyme, remove leaves from the stalk

Steps:

1. Season beef well with salt and pepper. Dust with flour. Shake off access.
2. In small batches, sear on all sides until browned. Remove to a plate as they are finished.
3. Toss carrots, onions, and celery into the pot. Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done. Remove to another plate.
4. Pour in the wine and add the beef back to the pot. Simmer on medium and allow the wine to reduce a bit, for about 10 minutes.
5. Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
6. Add tomatoes, basil, oregano, and potatoes to the pot.
7. Plus add your reserved veggies. Cook for about another hour until meat is fork-tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes. Season with salt and pepper to taste.