Marinated Beef Stew

Serves 8–10

This recipe marinates all of the stew ingredients together for a streamlined dish.

  • 1 bottle red wine
  • 1 tablespoon salt
  • 2 bay leaves
  • ½ teaspoon black peppercorns, crushed
  • 3 pounds stew beef, cut in 1-inch cubes
  • 3 carrots, cut in ½-inch rounds
  • 1 large onion, chopped
  • 4 cloves garlic, sliced
  • ¼ cup flour

In a large plastic bag, combine wine, salt, bay leaves, and peppercorns. Shake well to combine. Add beef, carrots, onion, and garlic. Toss well. Refrigerate overnight, turning occasionally. Preheat oven to 450°. Drain meat and vegetables, and place in a large roasting pan, reserving marinade. Sprinkle with flour and toss. Roast for 20 minutes, and then reduce heat to 350°. Meanwhile, bring reserved marinade to a boil in a saucepan. Pour over meat, cover tightly, and braise for 1½–1¾ hours, or until very tender. Remove bay leaves before serving with lots of crusty bread.