Beef Stew with Red Wine

There is nothing that compares to a home-cooked, slow-cooked roast but the party can continue when you use the leftovers to make a cozy Beef Stew with Red Wine.

Beef Stew with Red Wine

• 1/2 cup olive oil
• 1 small yellow onion, diced
• 4 cloves fresh garlic, minced
• 1/2 cup flour
• 2 cups red wine (optional – can be replaced with more broth)
• 32 ounces beef broth
• 2 tablespoons Better Than Bouillon beef base
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons coarse ground pepper
• 1 pound roasted beef, diced or shredded
• 2 cups frozen diced hash brown potatoes or leftover potatoes cooked with roast
• 1 cup frozen peas & carrots
• Chopped fresh herbs like rosemary and thyme (optional)

Place olive oil in a medium-large stew pot with onion. Cook onion until translucent and caramelized, golden brown. After onions are done, add garlic. Then whisk in flour. Keep whisking and cooking this roux for at least five minutes. It may look crumbly and awkward and this is okay. Whisk red wine and beef broth into the roux while continuing to whisk. 

Stir in Better Than Bouillon beef base. You can add more if needed for flavor. Add salt & pepper to taste.

Raise the heat a bit and allow the stew to come to a rolling boil while continually stirring. After it has thickened, you can lower the heat again to a simmer. Add beef, potatoes, and peas & carrots.

While the stew is heating, give your flavors one last check. You can add some chopped fresh herbs like basil, rosemary, or thyme if you enjoy living a fancy life.

Serve with warm bread on a cold day and preferably upon a rustic wooden table because it just feels right.