From "From Portland's Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup olive oil
  • 3 pounds top round, cubed
  • 3 cups full-bodied red wine
  • 2 cups beef broth
  • 1 Tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • Salt


In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.

If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.  Add to stew and stir.


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