Wine Braised Beef and Vegetable Stew – GFCFSF
June 27, 2014
Wine Braised Beef and Vegetable Stew - GFCFSF
2-3 TBS olive oil
1 head of garlic, chopped fine
1 (2-3 pound) grass-fed boneless chuck roast cut into cubes
Kosher salt and black pepper
1 cup of organic red wine
1/2 cup bone broth or beef stock
2 cups of chopped carrots
1 large sweet onion chopped
1 Tablespoon organic tomato paste
1 (14.5 oz) can organic diced tomatoes
1 tsp fresh chopped rosemary
2 bay leaves
1 tsp fresh chopped thyme
Preheat oven to 300 degrees.
Chop the veggies.
Cube meat, leaving fat on, into 2-3 inch cubes, and sprinkle generously with salt and pepper.
Heat oil in a dutch oven over low heat. Add garlic to the pan. Cook for 5 minutes or until garlic is fragrant and then remove garlic from the pan and set it aside. Increase heat to high. Add the beef cubes and brown them on all sides. Remove beef from pan and set aside.
The bottom of the pan is now glazed with beef juice, oil, and garlic.
Keeping the heat on high, add wine, and scrape it to loosen the bits. Bring wine to a boil. Then add back the garlic, beef, and remaining ingredients. Add another teaspoon of salt.
Bring everything to a boil and then put the cover over the dutch oven.
Bake at 300 degrees for 3 hours or until beef is tender. Discard the bay leaves. Garnish with fresh thyme.