I love beef stew in the fall when it starts to get a little cold out. I couldn’t find my mom’s recipe, so I ended up making this up on the fly, and it turned out so good!
- 1 lb stew beef, cut into chunks
- 1 tbsp olive oil
- 1 c red wine
- 6 c water
- 4 cubes beef bullion
- 2 carrots – sliced
- 2 potatoes – cubed
- 1 medium onion – cut into chunks
- salt & pepper
Sear the beef in the olive oil in a non-nonstick pot. (a.k.a. your oldest pot that you usually jut boil pasta in.) Cook until the outside is just browned and then remove from the pot. Deglaze all the meaty goodness that got stuck to the bottom of the pot with the wine, and then add water and beef bullion. Add in the vegetables and the beef. Simmer until the vegetables are cooked through. Simple and delicious, yum!