Beef Stew with Red Wine and Autumn Harvest
Wendat-Style Braised Beef with Red Wine and Root Vegetables
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
4
Temps de préparation / Prep time
25 min.
Temps de cuisson / Cooking time
90 min.
Dive into the rich, earthy flavors of autumn with this red wine-braised beef, a dish that celebrates the treasures of the land. Tender beef cubes simmer with local vegetables like pumpkin, Nantes carrots, baby potatoes, and acorn squash, harvested straight from the fields. Enhanced with a touch of maple syrup, wild herbs, and a sprig of balsam fir, this rustic dish pays tribute to the richness of the soil and the abundance of the harvest. A comforting meal that invites you to savor the gifts of nature.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media/TV1. Airing from February 19, 2025. Cooked at Cassis Mona & Filles on Île d'Orléans.
Par / ByChef Peter
Ingrédients / Ingredients
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1 lb beef cubes (or moose or venison)
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3 tbsp olive oil
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3 tbsp flour
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1 cup diced pumpkin
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1 yellow onion, chopped
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1 cup baby potatoes (or diced)
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½ leek, finely chopped
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3 Nantes carrots, sliced
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½ cup dry red wine
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1 cup diced acorn squash
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1 liter beef broth
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1 small balsam fir sprig
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2 sprigs thyme
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1 tbsp Wendat Blend
Instructions/ Directions
In a Dutch oven, heat a drizzle of olive oil over medium-high heat (until it reaches its smoke point) and sear the beef cubes on all sides, about 2 minutes per side. Set aside in a bowl. Dust the meat with flour (coat well) and set aside.
In the same hot Dutch oven, over medium-high heat, add the onions and leeks, cook for 2 minutes, then deglaze with red wine. Use a wooden spoon to scrape up the browned bits from the bottom.
Bring to a boil, then reduce the liquid by two-thirds.
Return the beef cubes to the Dutch oven and add the remaining vegetables.
Pour in the beef broth to almost cover the meat and vegetables and mix well. Add the Wendat Blend, thyme, and balsam fir sprig.
Bring to a boil, then lower to a simmer. Cook for 1 to 1.5 hours, or until the vegetables are tender and the meat shreds easily with a fork. (Generally, if the potatoes are tender, everything else will be as well.) Stir every 15 minutes. Remove the thyme and fir sprig before serving.
Serve and enjoy!
Note
Serve with a delicious blackcurrant sangria, recipe available here: https://epicesduguerrier.com/en/blogs/fiches_recettes/sangria-dautomne-au-cassis
* This recipe can also be made in a slow cooker, 8 hours on low.
Oven method: Place the Dutch oven on the middle rack of a preheated 300°F oven for about 2 hours 30 minutes.