2 tablespoons olive oil
1 1/2 cups all-purpose flour
4 pounds beef stew meat, cut into 1- to 1 1/2-inch dice
12 cloves garlic, thinly sliced
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
2 tablespoons chopped fresh marjoram, divided
3 cups beef stock, or more as necessary
1 750 mL bottles Cabernet Sauvignon or other dry red wine, divided
1 1/2 pounds baby carrots or regular carrots cut into 3/4-inch pieces
2 pounds sweet onions or regular yellow onions
1 pound brown mushrooms, halved
Pairs Well With
Napa Valley Cabernet Sauvignon
In a large stockpot over medium heat, warm the oil. A few pieces at a time, dredge the meat in the flour, shaking off any excess and adding the pieces to the pot. Cook, stirring occasionally and scraping up any browned bits in the bottom of the pot, until lightly browned on all sides, 6 to 8 minutes. Add the garlic, salt, pepper, and 1 tablespoon of the marjoram and cook, stirring occasionally, for 2 to 3 minutes.
Add the beef stock and half of the wine, scraping up any browned bits in the bottom of the pot. The liquid should barely cover the meat—if not, add more stock or water. Bring the mixture to a boil over high heat, reduce to a simmer, and cook for 45 minutes.
Add the carrots and cook, stirring occasionally, for 10 minutes. Meanwhile, keeping the root end intact, cut each onion into 6 to 8 wedges
Add the onions and cook, stirring occasionally, for 20 minutes. Add the mushrooms and cook, stirring occasionally, until the meat and vegetables are tender, 15 to 30 minutes. Add the remaining wine and salt and pepper to taste and cook until heated through.
Serve garnished with the remaining tablespoon of marjoram.
Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com