Delicious melt in your mouth meat! This is definitely on my top list of comfort food.
After slow cooking this dish for a few hours, the result is a tender meat that is covered in a rich red wine flavor sauce.
Remember that the red wine you pick to use in your sauce should be good enough to drink. Never use bad quality or inexpensive wine.
Servings: 6
Ingredients:
800 grams of stew meat (1.76 pounds)
2 small cloves of garlic (minced)
1 small onion (chopped)
2 stalks of celery (chopped)
4 carrots (diced)
150 ml of red wine (0.6 cup)
500 ml of beef broth (2 cups)
390 gr / 1 can of diced tomatoes
2 tablespoons of flour
1 small bunch of fresh thyme
3 bay leaves
1 tablespoon of Worcestershire sauce
Olive oil
Salt and pepper
Preparation:
Start by cleaning the beef of all extra fat, pat dry with a paper towel and cut into squares. Using a plastic bag add the diced meat and plain flour, toss together so that the flour covers each piece of meat.
In a large pot heat some olive oil over medium heat. When the oil is hot incorporate the beef cubes and cook until browned on all sides (about 5 minutes). Remove from the pot and set aside.
In the same pot add more olive oil and start adding your vegetables onion, garlic, carrots and celery. Add the thyme using only the leaves (using your hand strip the leaves), add the bay leaves and let everything cook for 10 minutes.
Bring the beef back into the pan and add the red wine and diced tomatoes. Cook until the liquid is absorbed.
Add the beef stock, Worcestershire sauce, and season with salt and pepper.
Cover your pot and let it cook at low heat for about 2-3 hours or until the meat is soft that it pulls apart easily.
Serve with a side of creamy home made mashed potatoes and a glass of red wine!
Opmerkingen