January 2020

Peppery Vegetable Beef Stew

With the cold of winter comes the desire for warm comfort food. Peppery Beef Stew fits the bill. Tender meat with flavorful vegetables, velvety sauce.

Wine of choice: Great Frogs Cold Blooded.

1 TBSP olive oil

2 lbs chick roast cut into 2”x2” pieces or stew meat

2 tsp black pepper

1-1/2 kosher salt

6. garlic cloves, minced

1. cup dry red wine

3 cups unsalted beef stock

3 TBSP flour (for gluten free use potatoes starch)

2. TBSP tomato paste, unsalted

6 stems of fresh Thyme

2 stems fresh rosemary

2 bay leaves

4 stalks celery chopped in bit size pieces

1 lb carrots, peeled and cut into 2-inch pieces

2 cups pearl onions, peeled or thawed frozen.

5. medium size Red potatoes, cut into bite size pieces

Preheat oven to 350 degrees. F

Heat olive oil in Dutch oven over medium high heat. sprinkle meat with !/2 tsp pepper and 1/2 tsp salt. Add meat to pan, cook until browned, about 5 minutes. Add garlic, cook 1 minute, add wine until reduced by 1/2, scraping bottom of pan to loosen browned bits.

Whisk together 1 cup of the stock and flour (potage starch), I use the glass measuring cup. Next stir in tomato paste. Add mixture to pan, stir, next add bay leaf, remaining pepper and salt. Tie together rosemary and thyme with a string and add to pan. Next add potatoes, celery, carrots and remaining beef stock. Place covered Dutch oven in 350 degree oven for 3-4 hours or until meat is very tender. Stir occasionally during baking time.

Remove stew from oven, remove bay leaves and rosemary, thyme .

serve stew with warm crusty bread, honey wheat or gluten free.

enjoy

Notes: Inspired from recipe by Dotty Ouimette and Cooking Light Magazine.