Sublime Beef Stew with Red Wine

When no more scum is rising to the surface, add the mushrooms and turn the heat down to low. Simmer until the beef is tender (2.5 to 3 hours).

If the liquid in the pan reduces too much, add water. You can add wine of course! Be sure to keep the heat low!

Cut the vegetables to serve with the stew. (If you're simmering the vegetables in the stew, don't add them at the start or they'll dissolve. Add them 30 minutes before).

The meat sinks to the bottom of the pan, so lift it up carefully and check its doneness with a bamboo skewer! If it's OK, dissolve the roux. (Whatever you do, don't stir the stew up from the bottom! )

When the roux has dissolved, simmer for an additional 5 minutes. Microwave the vegetables (if you didn't simmer them in the stew) and serve on the side. Drizzle on a little fresh cream to finish.

Wine tip 1: You can use any kind of wine you like. If you're not using box wine, use 1 whole bottle (750 ml) plus water as needed.

Wine tip 2: The flavor changes depending on the wine you use. That lets you enjoy different versions of the stew and is delicious.

Wine tip 3: This depends on what you prefer, but I recommend using a light or medium-bodied wine.

If using a pressure cooker (continued): This stew may exceed the maximum liquid level in some pressure cooker pans.

If using a pressure cooker (cont.): If that's the case, add the rest of the wine after the pressure cooking phase, and simmer the stew for a while longer.