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Recipe: Beef Stew with Vegetables, in Wine Sauce

I won't be taking home any food styling awards for this one but it does taste pretty amazing, so don't let the poor photography put you off of this really easy, tasty dish! The portion comfortably feeds two adults and two young children so, if you have more people, I would increase the amounts proportionately. Note: contrary to conventional belief, not all alcohol dissipates during cooking, so if this is of concern to you, replace the 2 cups of wine with broth.

Many recipes for beef stew call for frying the meat and vegetables separately, which I always found unnecessary, overcomplicating a very simple meal. This recipe is a one pot dish, and it's also flour/ gluten free and dairy free (unless you want to add butter), unlike most stews which call for the addition of flour to the vegetables, which are cooked in butter. I've specified shallots because they are flavourful, yet they release less water than traditional onions, allowing you to brown the meat rather than boil it.


Ingredients


Olive oil or vegetable oil, enough to coat pan
4 shallots chopped
1.5 lb chopped beef chuck
1 lb baby potatoes, halved
4 large carrots sliced
2 cups full bodied red wine (you could use less wine and substitute with stock)
4 cups chicken or beef stock
3 tbsp tomato paste (I love Amore tomato paste tubes)
1 tbsp organic reduced chicken base (or salt to taste)
1 tsp worcestershire sauce
Ground black pepper, to taste
4 sprigs fresh thyme
1 bay leaf (optional)
Opt. Mushrooms (which you would add after the potatoes but before the carrots)


Directions (see reference images below)

1. In a large, deep pot, heat the olive oil on medium heat. Fry the shallots until translucent.

2. Increase the heat to medium high. Add the meat and fry until only a bit of pink remains.

3. Add the crushed garlic. Continue cooking for a minute or two, until garlic is fragrant.

4. Add the potatoes and continue cooking on medium high until the potatoes begin to brown a little but are not thoroughly cooked. The liquid from the meat will begin to reduce. If not, then increase heat to high, being careful to not burn the potatoes.

5. Add the sliced carrots and sauté for 2 minutes.

6. Reduce the heat to medium. Add the broth, wine, chicken base, worcestershire sauce, tomato paste, and herbs. Mix ingredients and allow to simmer and bubble uncovered, stirring occasionally, until the vegetables are thoroughly cooked and the meat is tender. If the mixture boils rapidly, turn the heat down.

7. Remove the bay leaf and thyme sprigs. The liquid should be reduced to a silky sauce, which will thicken as it cools.




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