Ingredients

The following ingredients have 6 Servings
  • 2 pounds stew beef (cut into chucks)
  • 3 onions (thinly sliced)
  • ½ cup soy sauce
  • ½ cup red wine
  • 1 tablespoon mustard
  • 1 cup water
  • 3 tablespoons vegetable oil
  • 1 large onion (diced)
  • 2 tablespoons tomato paste
  • 4 cloves garlic (peeled and minced)
  • 1 cup beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 3 large carrots (cut into rondelle)
  • 1-2 red peppers (sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 3 bay leaves
  • 1/4 cup cornstarch
  • 1/4 cup water

Instruction

  • In a large bowl, mix soy sauce, red wine and mustard. Add the beef and 3 sliced onions, mix with your hands making sure the beef is coated in the marinade. Cover with plastic wrap and set in the fridge to marinate for 2-3 hours. Remove from the fridge 30 minutes before cooking, discard the onions and the liquid.
  • In a large dutch oven over medium-high heat, brown meat in hot oil, until golden brown. If needed brown in layers. Once you add the beef to the pot, don't stir for 2 minutes, so it gets a nice sear.
  • Remove browned beef from pot and set aside.
  • Add water to the pot and deglaze, using a wooden spoon to try to remove and bits that stuck to the bottom.
  • Add the remaining diced onion and garlic, stir and cook for about 1 minutes.
  • Add back the beef, followed by tomato paste, beef broth, Worcestershire sauce, salt, pepper, paprika and bay leaves.
  • Cover and simmer on low for 1½ hours.
  • Add sliced carrots and bell peppers. Cover and cook for 30 to 40 minutes longer on low heat. Taste and adjust for salt and pepper. If needed add a little more broth, in case it reduced a lot.
  • If you would like to thicken the gravy, combine 1/4 cup water with 1/4 cornstarch until smooth. Mix with a little hot gravy and return mixture to pot.
  • Stir and cook until mixture starts to boil (bubbly).
  • Garnish with fresh herbs and serve.