Serve with roasted carrots and starch (rice, mashed/roasted potatoes, or pasta work well).
tools
XL pot
cutting board
knife
spatula
ladle
large pan
ingredients
vegetable oil
olive oil
4lbs. stew meat (many beef cuts work well. but there should be one specifically labelled for stew at most grocery stores)
1 quart low sodium beef stock
2x Trader Joe’s Mirepoix (or diced onion+carrot+celery, to taste)
2 bay leaves
5 cloves garlic
250ml red wine
1 small can (6oz) tomato paste
1-2 fresh rosemary sprigs
fresh parsley to taste
thyme, oregano, salt, pepper to taste (can be dried)
3 russet potatoes
steps
Cut the stew meat into 1-inch cubes (if they aren’t already pre-cut).
Brown the meat in a large pan with vegetable oil at high heat. You’ll probably need to do multiple batches. Transfer beef cubes to the pot once cooked rare.
Add olive oil, mirepoix, 1 sprig rosemary, garlic, tomato paste, and thyme/oregano/salt/pepper to the pan. Sauté until browned. Transfer to pot with beef once done.
Deglaze the pan with red wine and a splash of beef stock. Bring to a boil, then transfer liquid to the pot once done.
Add beef stock, rosemary, the rest of the beef stock, 1/2 of your parsley, and bay leaves to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 3.5 hours, stirring occasionally and making sure it doesn’t boil over.
Dice potatoes into 1-inch cubes. After 3.5 hours, add them to the pot and cook for 30-40 more minutes uncovered, or until potatoes start getting soft and the liquid becomes the desired thickness.
