Beef Stew, Jan 2020

3 lbs. boneless chuck, cut into 1 ½ inch cubes
3 tbsp. oil
2 medium onions, chopped into 1 inch chunks
7 cloves garlic, peeled and smashed
2 tbsp. balsamic vinegar
2 tbsp. Mediterranean NOBULL Scratch Starter Concentrate
1 ½ tbsp. tomato paste
¼ c. flour (or gf flour)
2 c. dry red wine
4 c. water
1 bay leaf
½ tsp. dried thyme
½ tsp. dried sage
4 large carrots, cut into 2 inch chunks
1 lb. small boiling potatoes, cut into 2 inch chunks
1 tbsp. Umami Mushroom NOBULL Scratch Starter Concentrate
Italian parsley, chopped

Preheat oven to 325˚. Brown meat over medium-high heat in heavy pot with oil. Transfer meat to bowl and set aside. Add onions, garlic, balsamic and Mediterranean NOBULL to pan, cook for 5 minutes. Add tomato paste and cook for another minute. Add beef back to pan and sprinkle with flour, stirring 1-2 minutes or until flour is dissolved. Add wine, water, bay leaf, thyme and sage and bring to a boil. Cover pot with lid and transfer to oven. Braise for 2 hours. Add carrots, potatoes and Umami Mushroom NOBULL to pot. Braise for another hour or until meat is tender and vegetables are cooked. Season with black pepper and additional NOBULL to taste. Garnish with parsley.

Yield: 6- 8 servings

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