This is a simple recipe, the genesis of which was created on a cold New Year’s day. All the stores were closed, so looking through the cabinets and the freezer produced enough for a delicious meal. It has since been slightly modified to add more ingredients. Choosing which wine to add depends on your taste, following the rule that if it is good enough to drink, it is good enough to add to a meal. The updated version is here.
- Stew beef, about a pound or so, cut into bit sized chunks.
- 1 small onion, diced
- 3-4 cloves of garlic (more if you like more), diced
- Olive Oil
- 1 small carton Baby Bella mushrooms, sliced
- 1 cup red wine
- Tarragon (to taste)
- half a stick of butter (or more oil)
- Freshly ground black pepper
In a cast iron pan, brown the stew beef in the olive oil on medium-high heat. In a separate pan, sautée the mushrooms in the butter and half the garlic. After butter is melted and the mushrooms are lightly coated, add half a cup of wine, cover, and let simmer on a low heat for about 10 minutes. In the pan with the beef, add the onions and remaining garlic, and sautée on medium heat until onions are clear. Season with tarragon, salt, and pepper. Add the mushrooms and the rest of the wine. Cover, and simmer on low heat for abougt 10-15 minutes, or until the beef is cooked all the way through. Serve over egg noodles.