Saucy Slow Braised Beef Stew




Yield 6 servings



  1. Heat a large pot over medium-high heat. Once hot, add the beef pieces - you may have to do this in batches. Brown well all over, seasoning generously with coarse sea salt and fresh cracked black pepper. Remove from the pot and set aside.
  2. Once the beef is browned, turn the heat down to medium. Pour a couple glugs of olive oil to the pan if necessary and add the carrots, celery and onion. Stir well to coat. Cook for about 5 minutes or until just starting to get a bit of color on the vegetables, stirring occasionally. Add the garlic and cook 1 minute.
  3. Pour in the dry red wine to deglaze the pan – be sure to scrape up any bits stuck on there.  Allow the wine to reduce for about 2-3 minutes.
  4. Add the beef stock, canned diced tomatoes, bay leaf, rosemary and thyme. Season well with salt and pepper. If you have a Parmesan rind on hand, now is the time to add that too. Place the beef back in the mixture.
  5. Bring to a boil over high heat. Cover, reduce heat to a low simmer, and slow cook for 2 1/2 - 3 hours.
  6. When there's 45 minutes left on the timer, uncover and add the waxy potatoes and pearl barley.
  7. In the final 5 minutes of cooking, stir in the frozen peas.
  8. Before serving, season to taste.

Recipe by She Eats at