This is not a story about murder.
It’s about our red wine Basi Maria and why I love it in stew. If you are like me, you will agree that beef stew is pure comfort and adding red wine to it elevates its flavours more. It’s not rocket science and you know this as well as I do that red wine gives stew a richer and fuller flavour profile.
2 kilograms beef, cut into cubes
4 tablespoons flour, divided
1 ¾ teaspoons salt, divided
½ teaspoon pepper
½ teaspoon paprika
3 tablespoons olive oil
250 ml Basi Maria
2 cans Beef broth or 3 beef cubes
½ teaspoon dried thyme
1 bay leaf
Combine flour, salt, pepper, and paprika in a bowl and beef. Toss the meat with the flour mixture.
Cook beef in hot oil until brown. You would have to do this in batches. Remove from pot.
Loosen the particles that are stuck in the pot by adding Basi Maria. Return the beef to the pot and add beef broth, salt, thyme, and bay leaf. This should be done in low heat for an hour. You should stir it from time to time.
Add potatoes and carrots to the mix. Cook for another hour or until the beef is tender.
Mix remaining flour and salt in a bowl. Add hot broth from the pot and blend until smooth. Add mixture to your stew until the sauce thickens.