Slow-Cooked Red Wine Beef Stew

1. Marinate the Beef

Marinate the beef stew meat with thyme, bay leaves, juniper berries, and half a bottle of red wine, seasoned generously with salt and pepper. Add in one smashed garlic clove to infuse the meat with its aromatic essence. Let this sit in the fridge, ideally overnight, to allow the flavors to meld and the wine to tenderize the beef.

2. Brown the Meat

Separate the beef from the marinade using a strainer, reserving the liquid. Pat the meat dry with paper towels. In a heavy pot, heat two tablespoons of vegetable oil and brown the meat over high heat.

3. Prepare the Vegetables

Chop the celery, carrots, onions, and potato into hearty chunks.

4. Cook Pancetta and Vegetables

Cook the diced pancetta in olive oil until it renders its fat. Add the prepared vegetables and minced garlic, cooking until softened and golden.

5. Combine Tomato Paste and Bouquet Garni

Stir in the tomato paste and bouquet garni to the vegetable mixture. Cook for a few minutes to deepen the tomato paste flavor.

6. Braise the Stew

Combine the browned beef, vegetable mixture, reserved wine marinade, and enough chicken broth to cover everything in the heavy pot. Cover and place in a 250-degree oven to simmer and bake for 4 to 5 hours.

7. Adjust Seasonings and Serve

Let the stew cool slightly, then taste and adjust the seasonings with more salt and pepper if needed. Garnish with freshly chopped thyme and parsley before serving.