Ingredients Jump to Instructions ↓

  1. 1 - 2 Tbsp Olive oil

  2. 1 1/2 lbs stew meat cut in

  3. 1/2" cubes

  4. 1 large yellow onion large diced

  5. 1 cup green and red bell pepper large diced

  6. 4 large sliced carrots approx.

  7. 1/4" slices

  8. 2 cloves of garlic minced

  9. 2 Tbsp Tomato paste

  10. 2 Tbsp Worchestireshire sauce

  11. 1 cup burgundy wine

  12. 1 12 oz can diced tomatoes

  13. 4 cups beef broth

  14. 1 bay leaf

  15. Salt pepper and favorite seasoning (I used Paul Prudohm's Salt Free seasoning mix) to taste

  16. 4 medium Yukon gold potatoes chopped coarsely (1/2" cubes)

Instructions Jump to Ingredients ↑

  1. Season beef with salt, pepper and seasoning Brown beef in batches and set aside Saute carrots for approx.

  2. minutes (til slightly carmelized) then add onions and peppers until transluscent Add garlic and saute until fragrant (about a minute)

  3. Add tomato paste, stir to mix and cook about 3 minutes Add Worchestireshire sauce and wine. Stir bottom of pot to get up the brown bits. Bring to low boil for about 3-5 minutes Add canned tomatoes and return beef to the pot and let flavors combine under a rapid simmer for about 5 minutes Add beef broth, bay leaf and season with salt, pepper and seasoning to taste.

  4. Cover. Bring to a boil, then reduce to a heat to a healthy simmer for approx.

  5. hour.

  6. Add potatoes and continue simmering for 1 more hour. Yield: serves 8 Notes: Serve with crusty bread or rolls.


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