Yield: 4 People
Work: 45 Minutes
Total: 2.5 Hours
Gather Ingredients and Tools, then rinse Herbs and prep Ingredients as indicated.
In a large Pot, heat the Fat or Oil, When shimmering, add Beef and brown all sides. Remove beef, and save for later. NOTE don’t crowd the Pot (brown in batches if necessary).
Brown Onions and Carrots, then add Garlic.
Add Wine and use Wooden Spoon to scrape the bottom of the Pot to remove cooked bits. Bring to a simmer and reduce Wine by half.
Add Potatoes, Stock, Herbs, and Salt, then bring to a boil and simmer for roughly 1 ½ hours until meat is tender.
Season with Vinegar and Salt to desired taste.
Add any Vegetables you have around or prefer.
Instead of Wine, use a Dark Beer.
Try a variety of Herbs.
Instead of Beef, use Chicken, Pork, or Lamb. Cooking times will vary.
1 pound Beef Stew Meat, cut into 1” cubes
4 cups Anything Stock
1 Onion, chopped
5 medium Carrots, peeled and cut into ¼ inch rounds
6 Garlic Cloves, peeled and chopped
2 large Potatoes, peeled and cut into ¼ inch chunks
3 Tbsp Bacon Fat or Camelina Oil
1 Tbsp Salt
2 sprigs Rosemary
4 sprigs Thyme
¼ cup Red Wine Vinegar
1 cup Red Wine
Pot with Lid
Airtight Container for 3 days in the Fridge.