barolo beef stew with rosemary butter
photo by Jennifer Johnson
Barolo is a red wine produced in the northern Italian region of Piedmont. Its deep red color and luscious flavor make it a perfect choice for this long-cooking stew. A dab of rosemary butter on top of each serving melts beautifully, adding just the right amount of richness.
4 pounds boneless beef stew meat, trimmed and cut into 2-inch pieces
Flour, for dredging
Kosher salt, to taste
Freshly ground black pepper, to taste
4 tablespoons extra virgin olive oil, divided
1 medium onion, diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons finely minced fresh rosemary, divided
1 tablespoon tomato paste
1 750-ml bottle Barolo wine
4 cups homemade (or low-sodium) beef stock
1 bay leaf
Fresh flat-leaf Italian parsley, chopped, for garnish
4 tablespoons unsalted butter, at room temperature
- Preheat oven to 325°F. Pat beef completely dry.
- Pour flour out onto a plate and season with salt and pepper. Dredge beef in flour, coating well on all sides, shaking off excess.
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add beef to pot (do this in 2 batches as to not overcrowd pot) and cook until browned on all sides. Transfer beef to a plate and repeat again with another 1 tablespoon oil and remaining beef. Reduce heat to low if necessary as second batch cooks so bottom of pot doesn’t burn. Set aside.
- Heat remaining 2 tablespoons oil over medium heat. Add onion and carrots and cook until softened, 5-10 minutes. Season with salt and pepper. Add garlic, 11/2 tablespoons rosemary, and tomato paste and cook for another 1 minute. Deglaze pan with 1/4 cup wine, scraping up browned bits from bottom of pan. Add remaining wine, stock, and bay leaf.
- Return beef to pot along with any pan juices. Bring to a boil, then remove from heat. Skim off any fat and discard. Cover and transfer pot to oven. Cook 21/2-3 hours, until meat is tender.
- Meanwhile, make rosemary butter. In a small bowl, combine butter and remaining 1/2 tablespoon minced rosemary. Season with salt and pepper and stir until combined. Cover with plastic wrap and chill until ready to serve.
- Remove stew from oven and discard bay leaf. Skim off any fat and discard. If stew liquid isn’t thick enough, transfer 1/2 cup of liquid from stew into a small bowl and add 1/4 cup flour. Mix until completely combined. Whisk flour mixture back into pot of stew and allow to cook over low heat on top of stove until thickened, about 10 more minutes.
- To serve, ladle stew into serving bowls and top each with a dollop of rosemary butter and some fresh parsley and serve.