Beef Stew with Red Wine Sauce

Stews are comforting, warming and filling. This is easy to prepare, smells great while cooking and a lovely meal to serve guests. A simple salad along side completes the dinner.

Ingredients:

  • 2 lbs grass fed flat iron steak or beef stew meat, cut into 8 pieces, then after cooked, cut into bite-sized pieces

  • 2/3 bottle red wine (Cabernet Sauvignon works well, but anything will do)

  • 1 large yellow onion, finely chopped

  • 5-6 garlic cloves choppede

  • 2 T ghee, divided

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • salt and pepper to taste

  • 5-6 shallots, cut into chunks

  • 20 crimini mushrooms, whole

  • 20 fresh baby carrots or carrots cut into 4-5” lengths about 1/2” wide

  • 5 oz pancetta, chopped

  • 1/2 cup fresh parsley

  • salt and pepper to taste

Here’s How:

  1. Preheat oven to 350 unless you are using an instant pot.

  2. Season the meat with salt and pepper and brown it with 1 T ghee or avocado oil in a large, heavy skillet that you can eventually place in the oven or use an instant pot.

  3. Add the onions and then the garlic and saute for a few minutes.

  4. Pour the wine over the mixture, add the fresh herbs, cover and bake for 2 hours or until tender.

  5. While the meat is cooking, brown the pancetta in a hot skillet, add the other T of ghee and cook the shallots, then carrots and mushrooms until they are done to your liking.

  6. When the meat is tender, remove the meat, cut into bite-sized pieces and place back in the large skillet.

  7. Add cooked veggies, season to taste, and serve topped with fresh chopped parsley.

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Tangy Parsley Miso Dip