Cooking Instructions
- 1
Marinate beef in 1/2 bottle of the wine for 4-48 hours
- 2
Pat beef dry. Season flour with spices, salt, and pepper. Coat beef with flour. Shake off excess flour
- 3
Heat oil in large pot. Brown beef thoroughly on all sides in batches. Do not overcrowd the pot. Place beef aside.
- 4
Toss in veggies. Saute until nearly tender. Add garlic. Saute 1 minute. Remove veggies.
- 5
Add tomato paste. Saute to caramelize for one minute. Add the rest of the wine. Scrape up any brown bits on the pan. Reduce by 1/2
- 6
Add beef stock. Return beef and veggies. Add potatoes. Cook approximately 1 hour or until beef is tender.
- 7
Whisk cornstarch and water together in a seperate bowl. Add slurry to stew while whisking the stew to prevent a lumpy sauce.
- 8
Variations; Diced tomatoes, shallots, root vegetables, beer, bourbon, roux
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