Luxurious Beef Stew with Red Wine Sauce, Pearl Onions, and Mushrooms

Ingredients:

2.5 lb beef stew meat (chuck or brisket), cut into large chunks

Salt and pepper, to taste

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 cups red wine (preferably a dry variety like Cabernet Sauvignon or Merlot)

2 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

2 bay leaves

12-14 pearl onions, peeled

1 ½ cups whole mushrooms, cleaned and left whole or halved if large

3 large carrots, peeled and sliced

2 tablespoons flour (for thickening)

1 tablespoon Worcestershire sauce

Fresh thyme leaves, for garnish

Instructions:

Brown the Beef:

Heat olive oil in a large, dark, rustic pot or Dutch oven over medium-high heat.

Season the beef chunks with salt and pepper. Brown the beef in batches, about 4-5 minutes per side, until golden. Remove the beef and set aside.

Sauté the Aromatics:

In the same pot, add the diced onion and cook for 5-7 minutes until softened and lightly browned.

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Prepare the Red Wine Sauce:

Stir in the tomato paste and cook for 2 minutes.

Pour in the red wine and beef broth, stirring to combine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Stir in the dried thyme and Worcestershire sauce. Add the bay leaves.

Braise the Beef:

Return the browned beef to the pot, ensuring it's submerged in the liquid. Cover and simmer for 1.5 hours on low heat.

Add the Vegetables:

After 1.5 hours, add the pearl onions, mushrooms, and sliced carrots to the pot. Stir gently to combine. Cover and simmer for another 45 minutes to 1 hour, until the beef is tender, and the vegetables are cooked through.

Thicken the Sauce:

If the sauce is too thin, whisk the flour with a small amount of water to create a slurry, then stir it into the stew. Simmer for 10 minutes until the sauce thickens and becomes glossy.

Finish and Serve:

Remove the bay leaves and taste the sauce, adjusting the seasoning with salt and pepper as needed.

Ladle the stew into warm bowls and garnish with fresh thyme leaves.

The rich red wine sauce, combined with the tender beef chunks, pearl onions, mushrooms, and carrots, creates a luxurious and comforting meal that evokes a sense of culinary mastery and warmth. The glossy, deep colors and inviting aroma make this a perfect dish for a cozy, indulgent dining experience.