Deglaze with Wine: Pour in the red wine, cooking on high until the alcohol has evaporated, about 1 minute.
¼ cup Red Wine
Simmer: Reduce heat to the lowest setting. Add broth and bay leaves. Cover and let simmer for at least 2 hours. Stir occasionally if needed.
1 cup Broth, 2 Bay Leaf
Garnish: Finish by sprinkling with your choice of chopped herbs for added flavor and color.
Serve: Enjoy hot with a slice of bread to soak up the delicious sauce.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
Wine Selection: Choose a wine that you enjoy drinking. The stew will inherit the flavor of the wine, so a good quality red wine, such as a Merlot or a Pinot Noir, can add depth and richness to the dish.
Herb Variations: While bay leaves are standard, feel free to experiment with other herbs like rosemary, thyme, or oregano for different flavor profiles.
Adjusting Thickness: If you prefer a thicker stew, you can coat the beef pieces in flour before browning them. This helps thicken the broth as the stew cooks.
Browning the Meat: Take the time to properly brown the beef. This step adds a rich flavor to the stew and is worth the extra effort.
Deglazing the Pan: After browning the meat, deglaze the pan with a bit of the red wine or broth to lift all the flavorful bits off the bottom of the pan. This technique ensures that all the savory flavors are incorporated into the stew.
Slow Cooking Option: If using a slow cooker, consider reducing the amount of liquid slightly, as less evaporation occurs compared to stovetop cooking.
Serving Suggestion: Serve the stew with crusty bread or over mashed potatoes to soak up the delicious sauce. It's also great with a side of steamed green beans or a fresh salad.
Make it Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or some diced chili peppers when cooking.