1 large vidalia onion
1 cup of baby carrots
2 cloves of chopped garlic
1 heaping tablespoon of herbs de provence OR italian seasoning
1 cup of your favorite red wine
3 cups of organic low-sodium beef broth
1 28 oz. can of organic diced tomatoes, drained
1 cup of frozen peas
butter
sea salt
pepper
olive oil
thoroughly dry all the meat with a kitchen towel, then season well with salt and pepper. brown the meat in a hot pot with olive oil. i did mine in 2 batches. don't crowd the pan, nobody likes boiled beef. we're just looking for color here, it can be cooked medium when you pull it. move all cooked meat into a glass bowl and let rest.
look at all those tasty brown bits! |
saute the onion and baby carrots. keep the heat medium-high here. season with salt, pepper, and your choice of seasoning. saute for 7-8 minutes. i think herbs de provence just works wonderfully here. it turns your beef stew into classic french fare. once the onions have gathered a bit of color, add the garlic. saute for an additional 3-4 minutes.
10 minutes before service, mix in the frozen peas and a couple tablespoons of irish butter.
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