Reddened Beef Stew

How to make a Reddened Beef Stew.

Ingredients: Serves 6

  • 2 1/2 lbs beef stewing meat, cut into 10-12 pieces
  • 1 large onion, chopped
  • 3 garlic cloves, chopped fine
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 2 fresh tomatoes, cored and chopped
  • 12 whole shallots, tails cut off
  • 1/3 cup olive oil
  • 8 cups water
  • 4 whole cloves
  • 1 bay leaf
  • Fresh, chopped parsley (optional)


  1. Pour the olive oil into a large frying pan and set the heat to medium-high.
  2. Brown each piece of beef on both sides and then place it in a stew pot.
  3. You may need to brown the beef in batches depending on the size of your pan.
  4. Add the onions to the frying pan and lower the heat to medium.
  5. Saute the onions until they’re soft.
  6. This should take about five minutes.
  7. Add the garlic and saute for another minute.
  8. Raise the heat to medium-high and add the wine.
  9. Scrape the bottom of the pan with a wooden spoon to loosen some of the brown bits (these are filled with flavour).
  10. Stir in the tomato paste and cook until the paste is dissolved.
  11. Add the chopped tomatoes and lower the heat to medium-low.
  12. Cook for about six minutes, or until the tomatoes begin to soften.
  13. Transfer the tomato mixture to the stew pot and pour in the water.
  14. Stir the mixture well.
  15. Add the cloves and bay leaf and stir.
  16. Cover the pot and bring the mixture to a boil over medium heat.
  17. Once the stew boils, set it to low to simmer.
  18. Add the whole shallots.
  19. Let it simmer for about an hour.
  20. You’ll know it’s cooked because the meat will be tender and cooked all the way through.
  21. Garnish with fresh, chopped parsley just before serving.
  22. Enjoy!
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