Christmas Eve Beef Stew
Serve with Kendall-Jackson Syrah, Merlot, Cabernet Sauvignon or Zinfandel
The folks at Kendall-Jackson call this Christmas Eve Beef Stew – and it certainly is perfect for that. But you’ll enjoy this so much you’ll make it several times through the year. It’s a great "make-ahead meal" and the LeCreuset oven looks marvelous on the rangetop AND buffet.
Speaking of versatility, the experts at Kendall-Jackson suggest an array of wines to serve the your stew.
2 1/2 lb. beef stew meat, cut into 2" pieces
Kosher salt and freshly ground pepper
2 Tbsp. olive oil
3 onions, chopped
1 C. chopped celery
1/4 C. red wine
4 C. beef stock
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/8 tsp. dried marjoram
3 large potatoes, peeled and quartered
4 carrots, peeled and cut into 2-inch slices
1 (10-oz.) pkg. frozen peas
Preheat oven to 375°F.
Season the beef liberally with the salt and pepper. Heat the oil in a large, ovenproof Dutch oven over high heat. Add the beef and cook, stirring as needed, until browned on all sides, about 2 minutes per side. Transfer to a plate.
Discard any excess oil from the skillet and return to medium-high heat. Add the onions and celery and cook until soft, about 3 minutes. Add the wine, and stir, scraping the bottom and sides with a wooden spoon. Stir in the stock, thyme, rosemary and marjoram. Return the meat and any juices that have collected to the pot. Add the potatoes and carrots, cover and bake for 3 hours. Stir in the peas and bake for 1 hour. Season to taste with salt and pepper.