Description
Easy, one pot comforting dish to warm you on a chilly winter day.
Ingredients
Scale
- 2 pounds of stew meat
- Red wine
- 2 bay leaves
- Salt
- Peppers
- All Purpose Flour (1/2 cup)
- Olive oil
- 1 onion, quartered
- 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces)
- 5 carrots, cut into large pieces
- 2 sweet potatoes or white/red potatoes
- 1 tsp of whole peppercorns (white or black)
- 1 tsp ground cumin
- 1 tsp dried Rosemary
Instructions
- To start, place your beef in a gallon size Ziploc baggie and add the salt/pepper, bay leaves, garlic and peppercorns.
- Seal the bag and give it a good massage.
- Place in your fridge from 2-24 hours.
- Once done, place a strainer over a bowl and drain the meat/wine.
- Reserve the wine.
- In a separate Ziploc, add the flour and salt and pepper.
- Add the meat and coat well.
- In the meantime, in your Dutch oven, heat some olive oil over a medium flame.
- Once the oil is hot, work in batches, browning the meat for about 3 minutes on each side.
- Remove with a slotted spoon and place on a platter to rest.
- Once all the meat is browned, add the onions, and carrots.
- Add additional olive oil if needed.
- Let cook for about 10 minutes, stirring every so often.
- Then remove the veggies and place with the meat.
- Preheat your oven to 300 degrees.
- Add the reserved wine marinade to the the Dutch oven and turn the heat all the way to high.
- Bring to a boil and scrape up the brown bits that remained from cooking the meat prior.
- This will add such great flavor to the wine for cooking.
- Once the bottom of the pan feels cleaned, add all of the meat and veggies back to the Dutch oven.
- Cover and place in the preheated oven.
- Check on the liquid level about every hour and add additional wine or you can use beef broth as needed.
- I let this cook for about 4 to 6 hours.
- Remove your bay leaves before serving.
- Serve straight up or over noodles or rice.
- Prep Time: 30 mins
- Cook Time: 6 hours