I've got something quite delicious to share with you today. Something to fill your belly and keep you warm on a cold winter's night. We had a lot of root veggies from our last CSA delivery of the season and I've been having serious cravings for meat, so I decided to combine the two and make a hearty beef stew! Back in my gluten eating days, I would've served this with yummy crusty French bread 'cause that's how I rolled (get it? hee hee). Since gluten is now a no-go, I decided to serve this with homemade cornbread instead. Sad to say, but the crusty French bread was definitely not missed. In fact, I highly recommend it with cornbread. It's scumdiddlyumptious.
What You Need:
- 1 onion, chopped
- 3 cloves of garlic, minced
- About 2 pounds stew meat
- 4 to 6 medium carrots, peeled and chopped
- 8 to 10 baby potatoes, peeled & chopped
- 1/2 c. red wine
- 8 oz. tomato sauce
- 2 c. beef or veggie broth
- 2 c. water
- 3-4 sprigs of fresh rosemary
- 2 bay leaves
- salt & pepper, to taste
What You Do:
1. I like to cook everything in one pot whenever possible so this is a pretty easy dish to make. Saute the onions in olive oil until tender. Push them aside and add the beef. Brown the meat on all sides.
2. Add the garlic, carrots, and potatoes and cook for about 5 or 6 minutes, until the veggies start to soften a bit.
3. Add the wine and simmer for about 3 minutes. Add tomato sauce, broth, water, and fresh herbs. One little tip for the herbs - I tie mine together with a little piece of bakers twine to make an herb bundle. That way, when the soup is ready, it's easy to remove the one large bundle rather than fishing for the rosemary twigs and bay leaves.
4. Bring the stew to a boil then simmer on low for about 2 hours, until that meat is nice and tender. Remove the herb bundle, skim the fat from the top (if any) and serve. It's hearty and delicious on its own but cornbread or corn tortillas go well with it, too. However you choose to eat it, enjoy!!