\n
\u25a2 \u2028\u20282 teaspoons coarse salt
\n\u25a2 \u2028\u20281\/4 teaspoon black pepper
\n\u25a2 \u2028\u20282 tablespoons olive oil
\n\u25a2 \u2028\u20281 large sweet onion, chopped (about 2 cups)
\n\u25a2 \u2028\u20284 carrots, sliced (about 3 cups)
\n\u25a2 \u2028\u20282 stalks celery, sliced
\n\u25a2 \u2028\u20281 tablespoon minced garlic
\n\u25a2 \u2028\u20281 tablespoon tomato paste
\n\u25a2 \u2028\u20281 cup beef stock
\n\u25a2 \u2028\u20283\/4 cup red wine
\n\u25a2 \u2028\u20281\/4 teaspoon dried thyme
\n\u25a2 \u2028\u20281 sprig fresh rosemary
\n\u25a2 \u2028\u20282 bay leaves
\n\u25a2 \u2028\u20282 tablespoons all-purpose flour, or 1 tablespoon cornstarch
\n\u25a2 \u2028\u20281\/4 cup water<\/p>\n
Brown the beef. Start by seasoning the stew meat with salt and pepper. Then, heat a large Dutch oven to medium-high heat and sear the beef on all sides. Remove the beef from the pot and let it rest while you saut\u00e9 the vegetables.
\nSaut\u00e9 the veggies. Add the the onion, carrots, celery, and garlic to the pot and saut\u00e9 until tender. Then, add the tomato paste and stir to coat the veggies. This will help deglaze the pan and get all the brown bits off of the pot and into the stew.
\nSimmer the stew. After about 5 minutes, return the meat to the pan and add the wine, beef broth and herbs.\u2028\u2028Let the stew come to a boil. Then, reduce the heat to low and cover the pot. Allow the stew to simmer for about an hour and a half, or even a bit longer if you want.\u2028\u2028This lets the stew meat break down and get nice and tender. You don’t want to rush this part.
\nThicken the sauce. When the meat is tender (and the veggies should be too), whisk the flour \u2013 or cornstarch \u2013 and water together until smooth.\u2028\u2028Increase heat to medium and stir the mixture into the pot. Let the stew continue to cook until the liquid has thickened.
\nAdjust seasoning to taste and remove herbs before serving.<\/p>\n
Dumplings
\n\u25a2 \u2028\u20281 cup (230 g) sour cream
\n\u25a2 \u2028\u2028\u00bd cup (122.5 g) whole milk
\n\u25a2 \u2028\u20282 large eggs, room temperature
\n\u25a2 \u2028\u20282 teaspoons fresh thyme leaves,chopped
\n\u25a2 \u2028\u20282 cups (250 g) all-purpose flour
\n\u25a2 \u2028\u20283 teaspoons baking powder
\n\u25a2 \u2028\u20281 teaspoon kosher salt
\n\u25a2 \u2028\u2028parsley, for garnish<\/p>\n
Posted\u00a0September 27, 2026 9:06am EDT<\/p>\n","protected":false},"excerpt":{"rendered":"
\u25a2 \u2028\u20282 teaspoons coarse salt \u25a2 \u2028\u20281\/4 teaspoon black pepper \u25a2 \u2028\u20282 tablespoons olive oil \u25a2 \u2028\u20281 large sweet onion, chopped (about 2 cups) \u25a2 \u2028\u20284 carrots, sliced (about 3 cups) \u25a2 \u2028\u20282 stalks celery, sliced \u25a2 \u2028\u20281 tablespoon minced garlic \u25a2 \u2028\u20281 tablespoon tomato paste \u25a2 \u2028\u20281 cup beef stock \u25a2 \u2028\u20283\/4 cup red<\/p>\n","protected":false},"author":2,"featured_media":8380,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-8379","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117343322282075901","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=8379"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8379\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/8380"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=8379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=8379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=8379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}