red wine beef stew

Ingredients:

• (2) LBs of stew meat (beef chunks)

• (4) cloves of chopped garlic

• (2) yellow onions, cut into quarters

• (3) carrots, coarsely cut

• (3) celery stalks, coarsely cut

• (2) Potatoes, cut into cubes

• (3) tablespoons of tomato paste

• (2+) cups of beef broth

• (1/2+) of dry red wine (cab, noir)

• (28) oz of crushed tomatoes

• (2) tablespoons of butter

• lawry’s seasoning salt

• fresh ground sea salt

• garlic powder

• fresh ground pepper

• (1-2+) sprigs of fresh rosemary

• (1/2) cup of chopped fresh PARSLEY

• Olive oil

• Optional: bread of choice

Directions

• Clean and pat the stew meat dry in a bowl.

• Season with sea salt, seasoning salt, garlic powder, and pepper.

• In a large pot, add olive oil and heat for a few seconds. Then, add in seasoned stew meat and sauté/brown for 4-5 minutes (remove + any excess liquid from meat).

• Remove meat from the pot and set aside.

• Add in additional olive oil to the pot + cut onions and chopped garlic. Sauté for 1 minute, then add in butter.  Sauté for 1 additional minute.

• Add the beef back into the pot.

• Pour in red wine and tomato paste; bring to a slight boil.

• Then, add in beef broth, crushed tomatoes, and stir.

• Bring to a full boil. Then reduce down and cook on low for 2 hours, covered.

• Add in cut potatoes and cook covered, still on low, for an additional 30 minutes.

• Taste and add additional seasoning, if necessary. 

• Serve with a bread of choice, and garnish with fresh parsley.  Enjoy!