During these cold days of Winter, there is nothing like a hearty beef stew with sauce so thick its the perfect compliment for a side of rice to soak all the excess up. This recipe takes a couple of hours but fills the kitchen with a delicious smell and makes for very satisfying leftovers. This recipe should feed about 3-4 people.
- 1 lb cubed beef chuck
- 1 Tablespoon tomato paste
- 1/2 cup white wine
- 1/4 cup red wine vinegar
- 1 Bay leaf
- 3 Cloves Garlic
- Finely chopped parsley to taste
- Salt & Pepper
- Olive Oil
- 1 cup chopped onion, celery, carrots (1 cup total, all equal parts)
- 1 Teaspoon “Better than Bullion or 2 cups of beef broth. If you use the Better than Bullion, add 2 cups of water
- 2 small potatoes, diced
Season your beef cubes in salt and pepper, put the beef cubes in a paper bag of flour and shake vigorously to coat. Dust off excess flour. Heat some olive oil in a Dutch oven over medium high heat and add in beef to brown on all sides.
Remove and set aside in a bowl. Reduce the heat and into the pot add in white wine and red wine vinegar. Add in the vegetables including the garlic and season with more salt and pepper, but don’t over do it. After a few minutes when the vegetables have softened, add in the bullion, water (or broth), tomato paste, bay leaf, and bring to a boil then reduce to a simmer. Add back in your beef and allow to simmer with the top on, slightly covered for 1.5 hours.
After the beef is tender, add in the potatoes and allow to cook until the potatoes are cooked, about another 30 minutes. Serve with rice or over rice if desired. Some might say you don’t need another side of starch since this has potatoes, but you definitely do not want to waste this thick, rich, delicious beef sauce, even if you serve it with good bread for dipping.