Beef Stew

Dani Vest


1 pkg stew meat
1 pkg baby carrots
rutabega/red potatoes - diced
pearl onions
frozen corn
frozen peas
beef broth - I use 2 32oz cartons
garlic (I used crushed garlic from a jar)
tomato paste
Red wine or cooking wine
sugar
kosher salt
pepper
flour

1. In a ziploc, combine the stew meat with salt, pepper and a bit of flour (just to coat the meat)

2. In a dutch oven/soup pot, heat olive oil (or ghee) with the garlic. Sear the stew meat until it has a nice brown crust.

3. Remove stew meat and deglaze the pan with the wine. (Make sure you scrape all the bits off the bottom of the pan! ) Continue boiling until liquid has reduced down to a few TBSP and is thick and syrupy. **Don't stress if this doesn't happen. You just want the alcohol to be cooked out.

4. Add the beef broth, vegetables and stew meat.

5. Use the tomato paste, salt, sugar, pepper, more garlic and other seasonings to enhance the broth until you like the flavor. Sorry I'm not more specific. There is no exact way.

6. Once you like the taste, let it simmer for 2+ hours until the veggies and meat is tender.

7. Pour into freezer bags and freeze.