I’m really into one pot meals these days. Now that there’s less carbs in my life, I like the idea of a hearty soup or stew for dinner. My mother used to make a delicious beef stew when I was younger. I have no idea how she made it, but I tried to recreate it from the flavors I remember most: cinnamon and red wine. The beef was slow cooked and tender to the point of melting in your mouth.
Here’s my recipe – it turned out completely gorgeous: fragrant, flavorful and hearty. The perfect one pot meal!
- 2 lbs Lean Beef Chunks
- 1 tablespoon of GF All Purpose Flour
- 1.5 cups of dry Red Wine
- 2 cloves of Garlic, minced
- 2 cups of Beef Broth
- 14 oz can of Chopped Tomatoes
- 1 tablespoon of Tomato Paste
- 3 Carrots, chopped in 1 inch chunks
- 4-5 small Red Skinned Potatoes, halved or quartered to same size
- 1 Cinnamon Stick
- 1 Bay Leaf
- 1/2 teaspoon of Thyme
- 1/2 teaspoon of Red Pepper Flakes
- Salt/Pepper to taste
- Olive Oil
- 2 cups of Water
Pat beef dry and sprinkle with salt/pepper and toss with flour to coat. Heat 2 tablespoons of olive oil in heavy bottomed pot or dutch oven. Brown meat on all sides and remove from pot. In same pot add garlic and saute for 1-2 minutes being careful not to burn. Add red wine and deglaze pot (scrape up brown bits.) Allow to simmer until red wine reduces to half.
Add meat back to pot and add tomatoes, tomato paste, beef broth and spices. Partially cover the pot and allow to simmer for one hour.
Uncover, add vegetables and 1 cup of water. Taste the stew and if acidic add a pinch of sugar. Allow to simmer uncovered for 25-35 minutes to cook vegetables. Add additional cup of water to desired consistency if necessary.
Remove bay leaf, cinnamon stick and ENJOY!