Prep
15 min
Total
2 hrs 15 min
Serves
6-8
Hot tip: serve this stew with Randy’s pretzel bread bowl.
INGREDIENTS
- 2 Pounds Stewing beef cubed
- 1 Large White onion diced
- 2 Carrots diced
- 3 Stocks Celery diced
- 2 Potatoes cubed
- 10 Cloves of garlic
- 2 Tablespoons Butter
- 2 Tablepoons Flour
- 1 Cup Red wine
- 1 Cup Tomato purée
- 1.5 Litres Beef stock
- 2 Tablespoons EVOO
- 1 Teaspoon Fresh thyme
- Salt
- Black pepper
METHOD
- Season beef aggressively with salt and pepper and sear in olive oil. Remove when a crust has formed.
- Add butter with flour and toast until you reach a blonde colour.
- Deglaze with red wine, then add stock slowly and tomato purée. Return beef, celery, potatoes, onions and garlic to the pot.
- Simmer for 90 minutes under a closed lid. Add thyme, and adjust seasoning
- Maybe serve with celeriac purée or a really crispy bread bowl.
