Ingredients
3 lb beef stew meat
2 cup flour
4 tbsp onion powder
3 tbsp garlic powder
3 tbsp paprika
4 tbsp dried parsley
2 tbsp chopped fresh rosemary
2 tbsp minced thyme
1 bay leaf
1 tbsp ground sage
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Marinate beef in 1/2 bottle of the wine for 4-48 hours Pat beef dry. Season flour with spices, salt, and pepper. Coat beef with flour. Shake off excess flour Heat oil in large pot. Brown beef thoroughly on all sides in batches. Do not overcrowd the pot. Place beef aside. Toss in veggies. Saute until nearly tender. Add garlic. Saute 1 minute. Remove veggies. 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 Add beef stock. Return beef and veggies. Add potatoes. Cook approximately 1 hour or until beef is tender. Whisk cornstarch and water together in a seperate bowl. Add slurry to stew while whisking the stew to prevent a lumpy sauce. Variations; Diced tomatoes, shallots, root vegetables, beer, bourbon, roux
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Rendered beef fat — fries, deep frying, high-heat searing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups