Halal Beef Stew with Red Wine

local_grocery_store Ingredients

• 2 pounds Beef chuck roast, cut into 1-inch cubes
• 2 tablespoons Olive oil
• 1 Onion, chopped
• 2 Carrots, sliced
• 3 Garlic cloves, minced
• 8 ounces Button mushrooms, sliced
• 1 cup Red wine
• 1 cup Beef broth, low sodium
• 2 tablespoons Tomato paste
• 2 sprigs Fresh thyme, leaves removed
• 2 Bay leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the beef cubes to the pot and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.In the same pot, add the chopped onion, sliced carrots, minced garlic, and sliced mushrooms. Cook until the vegetables are softened, about 5 minutes.
4. 4.Add the red wine to the pot and scrape up any browned bits from the bottom. Let the wine simmer for 2 minutes to cook off the alcohol.
5. 5.Return the beef cubes to the pot and add the beef broth, tomato paste, fresh thyme leaves, bay leaves, salt, and black pepper. Stir everything together.
6. 6.Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew cook for 2 hours, or until the beef is tender.
7. 7.Remove the bay leaves from the pot. Taste the stew and adjust the seasoning if needed.
8. 8.Serve the Halal Beef Stew with Red Wine hot, garnished with fresh parsley.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a richer flavor, marinate the beef cubes in the red wine for a few hours before cooking.
• chevron_rightServe the stew with crusty bread or over mashed potatoes for a complete meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.