Tender chunks of beef simmered in a rich red wine sauce with layers of Mediterranean spices and herbs finished with a spelt roux.
Course Stew
Cuisine Mediterranean
Keyword Mediterranean Beef Stew In Wine Sauce
Prep Time 30 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Equipment
large stock pot or Dutch oven
Ingredients
2-2.5lbsBeef fat trimmed and saved, meat cubed, I used a chuck roast
2Onions chopped
5Celery stalkschopped
8Large Carrots chopped
2cupsMushrooms chopped
4Garlic clovesfinely chopped
2cupsDry Red Wine
1tbspSalt or to taste
1tbspAleppo pepper
2tbspBlack cumin
2tbspSumac
2Rosemary sprigs
1/4cupSpelt flour
4tbspButter
Instructions
Heat a large stock pot. Add into the pot the fat trimmings, 2 tbsp of butter and the chopped onions. Stir and cook until onions are caramelized. Remove pieces of fat.
Add the meat, celery, carrots, mushrooms, garlic salt and spices to the caramelized onions. Stir several times allowing the ingredients to reach the bottom of the pan to sear and caramelize.
Pour the wine over the mixture in the pot. Bring to a gentle boil. Lower to barely a simmer. Place the lid on, leaving it slightly ajar to allow steam to escape.
Cook for 1-hour.
In a small saucepan, melt the remaining 2 tbsp of butter, add the flour and stir quickly until the flour blends, making a roux.
Quickly ladle in a spoon at a time of broth from the hot simmering stew, into the roux, whisking the roux as each ladle of broth is added (about 4 in total). Transfer the roux into the stew and stir it to incorporate making a rich wine sauce. Be certain to scrap all the remains from the roux into the pot of stew.
Simmer on low another 10 minutes. Turn it off and place the lid completely on. The stew is now ready to serve.