Beef Stew With Red Wine

Today is the first day of rain in San Francisco. Although it is tragic that any chance of summer coming back is officially over, I am happy that the seasons are finally changing. It usually rains every year on my birthday (~two weeks ago), so it is nice to see everything coming along.

I wanted to make meatballs for this weeks recipe, but the raindrops just makes me want to get under a big blanket on the couch and graze some slow-cooked stew all day long while watching SVU.

And friends, that is exactly what I did.

Beef Stew With Red Wine

Prep Time: 25 Minutes (including dishes)

Cook Time: 7 Hours



  • 2 Lbs Chuck Roast, cubed 1-2 inches
  • 2 Tomatoes (I know three is pictured but two of them were only half ready)
  • 1 Carrot
  • 1 Large Onion, chopped
  • 1 Lb Fingerling Potatoes
  • 3  Cloves Garlic
  • 1 Cup Broth (beef, chicken or vegetable is fine)
  • 1 Cup Red Wine
  • 1 Cup All-Purpose Flour
  • 2 Oz Tomato Paste
  • 2 Tbs Dried Herbs de Provence
  • 2 Tbs Dried Thyme
  • 2 Bay Leaves
  • Olive Oil
  • Salt and pepper, to taste



1. Roughly chop the onions and cut the garlic in halves.


2. Cut the tomatoes into eighths and chop the carrot to about ~1 inch thick.


3. Coat the chuck in all-purpose flour and a tbs of salt.

4. On medium-high, coat the pan with olive oil and get all the sides of the meat browned in batches. Careful to not cook them to long, there will be plenty of cooking in one of the multi-purpose pressure cookers. 🙂

5. Set the meat aside, dose more olive oil and saute the onion on medium-low heat for ~10 minutes.

6. Throw everything into the pressure cooker with the potatoes on the bottom. Next are the tomatoes, carrots, garlic and tomato paste.


7. On top, throw in the meat and onions. Season with salt and pepper very very generously, the potatoes soak up all the flavor.

8. Pour the red wine into the pan and use the spatula to get any remaining browning unstuck. Pour on top of everything and add the bay or pandan leaf on top. It crazy how the taste of pandan makes the dish so much better.

9. Put on low for 7 hours.

Could not be assed to make it look delicious, but just trust me on this one. Daylight savings time is messing with my food photography.


Taylor even made me breakfast while I was hard at work. I have not had pomegranate seeds in so long and forgot how delicious they are. Remind me to buy next time I am for shopping.


Yesterday was my grandma’s 76th birthday! We brought over sushi and Susiecakes, her two favorite foods.

Isn’t she the cutest little button ever?


My grandma was so excited when we sang her Happy Birthday that she started clapping. When we told her to make a wish, she closed her eyes really tight, sat there for a second and asked what to do next. Blow out your candle, 婆婆!


Happy birthday, grandma!!