Winter Beef Stew

This is the perfect Sunday dish to have simmering away on the stove when it is cold outside.  It uses an entire bottle of Cote Du Rhone in the marinade.

The other surprising ingredient is a sliced orange.  It adds a hint of citrus and freshness to the dish.

What You Need:

1.5 lbs. stew beef, cut into 1 inch cubes
1 (750-ml) bottle Cote du Rhone
salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, thickly diced
3 cloves garlic, peeled and sliced
olive oil
1 6-oz can tomato paste

What You Do: 

Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.

Doesn't he marinade just look so pretty?

Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.

Let cook for 15 minutes on medium heat without the lid to thicken the stew.  Serve over mashed potatoes, rice, or pasta.

Recipe adapted from here.