Ian's Wine Stew

Ian's Wine Stew 

This stew is HEARTY. The ratio of meat to other things is about 4:1.
I made this for a little Sunday dinner, and it was really tasty. I was a little nervous about the sheer amount if onions in the stew, but it turned out just fine.

I don't know why Ian decided to boil the vegetables separate and add them at the last minute...seems to me like a good way to make unnecessary dirty dishes. You can't argue with the product though, it sure was yum. We served with a salad, and bread.

(Upon tying this post, I'm realizing I did this recipe wrong! I added the flour to the pot after browning the meat...oops. I also read "three cloves" as "three cloves of garlic". So, this stew should have been a bit more winter-spicy, I bet it would have been wonderful! Try, try again)

Ingredients:

2 large onions, sliced
oil
1 garlic bean, minced
1/4 cup parsley, minced
2 lbs stew meat, cubed
salt pepper, flour
1 cup chicken stock
bay leaf
12 peppercorns
3 cloves
3-4 tsp tomato sauce or heavy puree
carrots
small potatoes
pearl onions
1/2 cup red wine

Directions:

Fry two large onions in a little oil, with one garlic bean (minced) and 1/4 cup minced parsley, together with 2 lbs stew beef cut in cubes and rubbed with salt, pepper, and flour. 

When well browned on all sides, add 1 cup chicken stock, bay leaf, 12 peppercorns, 3 cloves, salt to taste, and 3 or 4 TSPs tomato sauce or heavy puree. cover and cook slowly for 3 hours or until tender.

Separately, parboil carrots, small potatoes, pearl onions. Add these the last 15 minutes of cooking, with 1/2 cup red wine.

Gotta love a fiestaware tablescape

Give it a good 3 hours, tendery-goodness needs time

Ingredients in the new kitchen...get ready to become STEW