- 1kg Stewing beef
- 4 Tbsp Flour
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbsp Olive oil
- 2 Tsp Olive oil
- 2 Cups Coarsely chopped sweet onion
- 1 Cup Pinot Noir
- 900 mL Beef broth
- 2 Tsp Dried thyme
- 1 Tsp Dried rosemary
- 2 Bay leaves
- 1kg Mini red potatoes quartered
- 2 Cups Carrots sliced
- 2 Cups Assorted mushrooms
- 1/2 Tbsp olive oil
- 1/2 Tbsp Butter
- 4 Tbsp Flour
- 4 Tbsp Water
Mix beef with flour, salt, and pepper in a freezer bag. Toss until beef is thoroughly coated
Heat 1 Tbsp olive oil in a large saucepan on medium. Cook half of the beef for about 5 minutes, stirring occasionally until browned. Set aside cooked beef and repeat with 1 Tbsp of olive oil and other half of beef. Discard remaining flour mixture.
Heat 2 Tsp of olive oil in the same saucepan. Add onions and cook until caramelized while stirring often.
Add wine. Heat and stir for 1-2 minutes, scraping bottom of saucepan to deglaze.
Add beef, broth, thyme, rosemary, and bay leaves. Stir and bring mixture to a boil. Reduce heat to medium-low and let simmer covered for 30 minutes.
In a separate pan heat 1/2 tbsp olive oil and 1/2 tbsp butter on medium. Add mushrooms and sautée until tender and slightly browned. Set aside mushroom mixture.
Add carrots and potatoes to the stew. Stir and bring to a boil. Reduce heat to medium-low and let simmer covered for 30 minutes, or until beef and potatoes are tender.
Add mushroom mixture.
Combine water and flour in a bowl until smooth. Slowly pour mixture into the stew, stirring constantly until roux is thickened.