Red Wine Beef Stew
- Using a paring knife, clean any excess fat from the meat. Season the meat well with salt & pepper and sprinkle with 3 tablespoons of flour (you will use the leftover flour in the next step).
- Heat the oil in the pot and add the meat. Cook for about 2-3 minutes per side, making sure all the sides are brown. Stir in the rest of the flour and mix well.
- Place the herbs and garlic in cheesecloth. Tie up the cheesecloth with a string and add to the pot along with the onion. If you don’t have cheesecloth, just place the herbs in the pot and discard before serving. Pour the water (or broth) and wine in the pot, place the lid, and cook for 40 minutes (if using an Instant Pot). (Check NOTES for cooking time using other devices.) Taste to check if it needs more salt.
Serve with some of the wine sauce and garnish with parsley. This dish can be served with mashed potatoes and a salad or with rice and vegetables.