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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
My friend and I were talking about cholent over the weekend. It made me want a hearty beef stew. Flavors round like a hug and perfect for a cozy rainy day.
1 and 1/2 pounds (I would do 2 pounds next time) of stew meat
1 glug of olive oil, for searing meat
1 cup red wine (I used Herzog Lineage Pinot Noir for the acidity)
3 tablespoons Tuscanini Red Wine Vinegar
4 and 1/2 cups Manischewitz Beef Broth
2 bay leaves (fresh or dried)
2 tablespoons tomato paste
1 medium onion, thinly sliced
6 carrots (cut however you want; add more, add less)
3 celery ribs
2 handfuls of potatoes (I cut fingerling potatoes in half)
salt, to taste
pepper, to taste
If meat was not cubed at the butcher, cube your meat to equal size pieces. Dry the meat on a paper towel.
Heat a Dutch oven to high and add olive oil. Sear all sides of the beef in a pot. Do not crowd the meat. Add more oil if needed until all sides are beautifully seared. Remove the beef from the pot.
Add the red wine and vinegar to deglaze the pan, getting all of the cooked bits off of the bottom. A wooden spoon works best to help you with this.
Add back in the beef, the broth, tomato paste, and bay leaves.
Bring to a boil, cover and then let it simmer for one and a half hours.
Add in onions, carrots, and celery. Let it simmer for 10 minutes.
Add potatoes and let simmer for 30 minutes more. Flavor builds over time, so you can simmer until you serve. Salt to taste.
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