Ingredients

The following ingredients have 6 Servings
  • 2 pounds beef stew meat (trimmed and cut into 2-3 inch cubes)
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vegetable oil
  • 1 cup red wine
  • 2 tablespoons butter (unsalted)
  • 1 medium onion (peeled and finely diced)
  • 1 medium onion (cut into quarters)
  • 4 cloves garlic (minced)
  • 4 cloves garlic (whole)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 can 14oz diced tomatoes
  • 3 jalapenos (diced )
  • 2 bell peppers (red or yellow, or combo - chopped)
  • 3 tablespoons taco seasoning
  • Juice of 1 lime
  • Zest of 1 lime
  • 3 cups beef broth (low-sodium, more if needed)
  • 3 bay leaves
  • 1 bunch of fresh thyme
  • 3 medium carrots (peeled and cut into 1/4-inch rounds)
  • 1 cup celery (diced)
  • 1 pound mini red potatoes (peeled and cut into halves)
  • 8 ounces baby Bella mushrooms (cleaned, stem removed and cap cut into halves)
  • Chopped fresh cilantro (for garnish)

Instruction

  • Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
  • Add a heavy-duty, oven-safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil.
  • Once the oil is hot, add the beef (a few pieces at a time) into one layer, making sure to not overcrowd. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil.
  • Add another 2 tablespoons of oil to the pot and cook another batch of beef.
  • Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom.
  • Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
  • Add Worcestershire sauce and tomato paste, diced tomatoes, jalapenos, bell peppers, taco seasoning, lime juice, and zest, stir to combine.
  • Add 4 cups of beef broth and stir.
  • Add back the beef pieces. Add the quartered onion, whole garlic cloves, bay leaves, and a fresh bunch of thyme.
  • Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
  • Preheat oven to 300 degrees F.
  • Discard the thyme and bay leaves.
  • Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
  • Remove the stew from the oven, taste, and adjust for salt and pepper. If you prefer the stew to be thicker, add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.
  • Serve the stew warm, garnished with freshly chopped cilantro.