By: Ryan Lehmann, Dietetic Intern [University of Minnesota – Fairview]
This recipe is one that really gets the nostalgia going. Growing up in Wisconsin, I had my fair share of snowy weather, and on the weekends, I would spend my days playing in the snow and then coming in to watch football. On the days that my mother made this stew, the house smelled so good, bringing a huge smile to my face! One bite and it takes me right back to my childhood, playing in the snow with no worries.
Red Wine Braised Beef Stew
- 2 lbs. short ribs cut into 1-2″ cubes
- 1 tbsp olive oil
- 1 white onion, cut into large dice
- 4 cloves garlic, smashed
- 2 carrots, peeled, cut into 1″ pieces
- Two cans whole tomatoes
- ½ bottle red wine, dry (cabernet)
- 1 tbsp. kosher salt
- 2 fresh bay leaves
- 1 stem basil
- 1 spring rosemary
- 3 leaves fresh sage
- parmesan shavings for garnish
- Set a large Dutch oven or stock pot over high heat.
- Season the beef with kosher salt and add the oil to the pan. Once the oil is hot (but not burning) add the beef in a single layer. Sear the beef, browning on all sides. Remove the beef to a plate or tray.
- Add the carrots, onions, garlic and herbs, and stir. Deglaze the pot with the wine, cook for a minute or two and add the beef and any drippings back to the pot.
- Add the tomatoes and bring up to a slow simmer.
- Turn the heat down to medium-low. Every 15 minutes or so, remove the scum and fat that rises to surface, using a ladle or a spoon. Cook uncovered for about 3 hours, or until the meat is starting to fall apart, and the sauce is rich and thick.
- Remove from heat and let rest for 10 minutes.
- Garnish with parmesan shavings and ripped basil leaves.
Per serving: 250 calories, 10 g fat (4 g saturated fat), 1180 mg sodium, 2 g fiber, 2 g sugar, 14 g protein