I have always had a love for a good beef stew. We both enjoy a good beef daube, but it is not a time saver and does take some care until it is brought to the table. So when I saw Penny at Lake Lure Cottage Kitchen post a Skillet Beef in Wine, I knew I had to try it. It is almost the same recipe except for a more tender cut of beef and no bacon or Cognac is added.
We followed the recipe exactly and it was so delicious!!! Perhaps next time we will experiment a little more, start out with some bacon, maybe pearl onions, dash of tomato paste, rosemary and bay leaf. A shot of Cognac or brandy would be a nice addition also.
Sounds like we are getting back to the original daube recipe such as Dorie Greenspan claims is her "to go to" recipe. I am fortunate that The Trout likes to use the knife and he does a great job with slicing and chopping. With all that done in advance, this stew comes together quickly.
Without a doubt, you will not go wrong with Penny's Skillet Beef in Wine.
Skillet Beef in Wine
from Lake Lure Cottage Kitchen
1 1/2 pounds boneless sirloin steak
2 cups sliced carrots
2 cups sliced mushrooms
1 onion chopped
1 pound red potatoes cut into cubes
1/2 teaspoon thyme
Salt and Pepper to taste
1 con low sodium beef broth
2 tablespoons flour
3/4 cup red wine
Cut the steak into 1-inch cubes. Coat a large nonstick skillet with 1 tablespoon oil and place over medium-high heat until hot. Add steak cubes and cook 4 minutes or until steak loses its pink color and is browned on all sides. Remove steak cubes to a platter and drain the skillet well.
Re-coat the skillet with 1 tablespoon oil. Place over medium-high heat until hot. Add carrot, mushrooms, onion and potatoes; saute 5 minutes. Return steak to skillet. Add thyme, salt, pepper and beef broth and stir well. Cover, reduce heat and simmer for 50 minutes or until meat and vegetables are tender, stirring occasionally.
Place flour in a small bowl and gradually add wine, blending with a whisk. Add to steak mixture and cook, uncovered, 5 minutes for until thick and bubbly, stirring occasionally. Add 1 tablespoon butter at this time to add some gloss and richness to the stew.
From the Train Window Paris to Provence
3 hours ago