Red Wine Beef And Beet Stew With Challah

"Take me back to last nights red wine beef & beet stew and challah dipping bread. Oh wait I have leftovers...take me to lunch time?! xx"
-- @lyndsey_eden

Red Wine Beef And Beet Stew 


3 pounds tri-tip steak bottom sirloin

6 strips of bacon

3 small red beets

3 small golden beets

4 large carrots

3 shallots

4 cloves of garlic

1/3 cup fresh thyme

1/3 cup fresh oregano

3 tbsp of flour

4 tbsp of butter

2 1/2 cups beef stock

1 bottle of red wine (I used a malbec)   


Preheat the oven to 325 degrees 

Cut the beef into one inch cubes and place in a ziploc bag. toss with some salt and pepper and flour. 

Chop the bacon into small pieces. in a large cocotte on medium heat cook the bacon. transfer the bacon to a plate and turn the heat up high, add in 2 tbsp of butter and a splash of olive oil. add in the steak browning each side. 

Transfer the beef to the plate with the bacon turn the heat down between low-medium. deglaze the pot with 3 tbsp of the red wine. add in the other 2 tbsp of butter, mince the shallots and garlic and add to the cocotte to brown. once browned add your beef and bacon back into the cocotte.

Chop the carrots & beets into similar size as the pieces of beef (this makes cooking more even), add into the cocotte and mix. add in the fresh herbs and season with salt and pepper.

Next add in the entire bottle of red wine and the beef stock. bring to a simmer and place cocotte in the oven for 3-3 1/2 hours. at three hours check to see how thick the stew is, if needed add 2 tbsp of cornstarch to 2 tbsp of water and mix into the stew. keep cooking for another 1/2 hour then serve!