- 1 lb. beef stew meat
- 1 onion (I used white because that’s what I had, but any onion will work)
- 3 cloves garlic
- 2-3 Russett potatoes
- 5-6 carrots
- 2 cans tomatoes (I used one can of stewed and one can of petite diced)
- 1 bunch fresh thyme
- 1 tsp. sea salt
- 2 Tbsp. garlic salt
- 1 Tbsp. black pepper
- 2-ish cups red wine
- 2-ish cups beef stock
- 6-ish cups water
- 1 Tbsp. oil (I used avocado oil)
Trim any excessive fat from the stew meat and cut into bite size pieces, no more than one inch. Salt with sea salt and brown with avocado oil in a Dutch oven on all sides. While the meat is browning, roughly chop the onion. The onion will cook down and almost disintegrate during the cooking process, so no need for precision.
Add the onion to the pan and stir around until the juices from the meat fully coat the onion. Deglaze the pan with a splash of red wine and allow to reduce, stirring frequently. Add remaining wine and one cup of beef stock. Set on a low, cover, and simmer for at least two hours, or until the meat reaches ultimate tenderness. You need to keep an eye on this, stirring every 15 minutes or so, and adding additional beef stock as needed. I also add a splash of red wine every time I add stock…for flavor.
Peel and chop the potatoes, carrots, and garlic. Add to the pot along with both cans of tomatoes. Add water, thyme, garlic salt, and pepper. Bring to a boil, turn heat to medium, and cook until carrots and potatoes are fork tender – about 30 minutes.
Taste for seasoning and serve with your favorite cornbread or saltine crackers.
Wine Pairing Suggestion
Lazy Bones Paso Robles Cabernet Franc (This is a Trader Joe’s WIN.)