A hearty and flavorful beef stew simmered in red wine, perfect for cozy evenings.
Mix the flour, salt, and pepper in a bowl.
Ensure the seasoning is evenly mixed for consistent coating.
Coat the beef cubes with the flour mixture.
Shake off excess flour to avoid clumping.
Melt the butter in a cast iron pot over medium-high heat.
Wait until the butter is fully melted and slightly bubbling.
Add the beef to the pot and brown on all sides.
Do not overcrowd the pot; brown the beef in batches if necessary.
Add the onion, garlic, mushrooms, and carrots to the pot.
Stir occasionally to prevent sticking.
Pour in the red wine and add the bay leaf, parsley, and thyme.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Cover the pot and bake in a preheated oven at 350°F for 2.5 hours.
Check occasionally to ensure the liquid level is sufficient.
Remove the lid and bake for an additional 30 minutes.
This step helps thicken the sauce and intensify the flavors.
Garnish with fresh parsley before serving.
Serve with crusty bread or mashed potatoes for a complete meal.
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