A classic winter beef stew
Prep
15 min
Total
2 hours 15 min
Serves
6-8
With the cold setting in, cozying up with a warm meal is the self-care we need.
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Hot tip: serve this stew with Randy’s pretzel bread bowl.
Ingredients
2
Pounds Stewing beef, cubed
1
Large White onion, diced
2
Carrots, diced
3
Stocks Celery, diced
2
Potatoes, cubed
10
Cloves of garlic
2
Tablespoons Butter
2
Tablepoons Flour
1
Cup Red wine
1
Cup Tomato purée
1.5
Litres Beef stock
2
Tablespoons EVOO
1
Teaspoon Fresh thyme
Salt
Black pepper
Instructions
- Season beef aggressively with salt and pepper and sear in olive oil. Remove when a crust has formed.
- Add butter with flour and toast until you reach a blonde colour.
- Deglaze with red wine, then add stock slowly and tomato purée. Return beef, celery, potatoes, onions and garlic to the pot.
- Simmer for 90 minutes under a closed lid. Add thyme, and adjust seasoning
- Maybe serve with celeriac purée or a really crispy bread bowl.
