Ingredients
1 pound beef Lean Strew
1 yellow onion chopped
1 carrots cubed
1 potato peeled and cubed
1 cup red wine Syrah or Grenache
1 cup beef stock
1 tablespoon tomato paste
1 bulb garlic minced
3 fresh thyme springs
3 bay leaf
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Trim off all beef fat and cut meat into 1 inch cubes. Dry the beef with paper towel. Mix in 1 teaspoon of salt and freshly ground black pepper On high heat, coat the bottom of the pan or casserole with vegetable oil and saute the beef until it looks cooked on the outside (brown). Remove the beef from heat and set aside N the same pan or casserole on medium heat, put the rest of the vegetable oil and saute the onion, carrots, garlic, and pearl onions for about 5 minutes or when the onion browns slightly. Add in the beef and stir Add in the tomato paste and stir Add in the wine and beef stock until the meat is just covered Add in thyme and bay leaf Lower the heat to simmer and cover the pot. Once the mixture simmers, transfer the pot into the oven for 2-3 hours. In a separate pan, heat oil to medium-high heat. Saute mushroom for 30 seconds, then add the garlic and saute for 1 minute Turn off the heat, drizzle on sherry vinegar, stir. When the stew is ready, remove from the oven and add in the mushroom. Remove fat off the surface of the stew and then simmer for another minute skimming off any additional fat that rise. Remove the bay leaves and thyme twigs. Season to taste and garnish dish with chopped parsley.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Ceramic nonstick — PFOA-free, diamond-infused surface, healthy
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Whole-food vegetarian cooking — grains, vegetables, bright flavors