Sunday, December 13, 2020


Wine has been used in stews for hundreds of years. My Cheddar-Garlic Drop Biscuits or country rolls are a perfect accompaniment to this hearty stew. 

3 lbs boneless beef chuck, cut into bite size chunks
Sea salt and freshly ground black pepper
2 T avocado oil
1 T unsalted butter
2 cloves garlic, minced
3 T tomato paste
3 cups beef broth
½ t paprika
1 cup red wine 
2 T soy sauce
1 T Worcestershire sauce
2 bay leaves

2 T all-purpose flour

5 carrots, peeled and cut into chunks
15 small red potatoes, scrubbed and cut in half
2 cups frozen white pearl onions
Parsley, for garnish (optional)

Pat beef dry with paper towels and generously season with salt and pepper.
In a Dutch oven, over medium-high heat, add the oil and butter.
Add half of the beef and brown well on all sides.
Remove with a slotted spoon to a bowl and brown the other half of the beef.
Remove to the bowl with the rest of the browned beef.

Add garlic to the pot and sauté 1 minute
Add the tomato paste, beef broth, paprika, wine, soy sauce, Worcestershire, bay leaves, and browned beef.

Bring to a very low simmer, cover and let simmer for 2 hours.

Ladle out about 3 tablespoons of the broth from the pot into a small bowl.
Add the flour and mix with a fork to eliminate any lumps.
Pour into the pot and stir with a spoon.

Add the carrots, potatoes, and onions.
Simmer, covered, stirring occasionally, until meat and vegetables are tender, about another hour.

Remove bay leaves and serve.

Serves 6

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