- Olive oil
- Salt and pepper
- Flour for dredging
- 1½ pounds beef stew meat
- 1 large onion, finely chopped
- 2 ribs celery, finely diced
- 4 medium carrots, peeled and cut into 1½-inch pieces
- 3–4 cloves garlic, smashed and minced
- 8 ounces red wine
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 tablespoon dried herbs de Provence
- ¼ cup mushroom powder*
- 1 (28-ounce) can petite diced tomatoes
- 1 tablespoon anchovy paste
- 3 tablespoons soy sauce
Bringing a powerhouse of umami to the plate, this delicious stew will satisfy both your belly and your palate.
Liberally salt and pepper beef cubes and sprinkle with flour.
Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom of the pot and heat until shimmering.
Add half of the beef and cook until well browned. Remove and repeat with remaining beef. Remove beef from pot and set aside
Add 2 more tablespoons of olive oil and sauté onion, celery and carrots adding a pinch of salt and pepper. Cook until onions are translucent.
Add garlic and cook 2–3 minutes.
Add wine and deglaze. Stir well, scrapping the bottom of the pot to remove the brown bits.
Return beef and remaining ingredients to pot. Bring to a simmer, then reduce heat to low.
Cover and cook about 1½ to 2 hours or longer over low heat, or until meat is fork tender. Reduce liquid to desired consistency.
Serve with egg noodles, polenta, grits, rice, large croutons as shown or any other favorite starch.