Ingredients:
- 2 celery ribs (halved lengthwise and cut into 1-inch pieces)
- 2 tsp bouquet garni spice (see directions)
Directions:
- You'll notice there is no salt in this recipe, other than that used in the flour mixture; I typically use canned beef stock and I find it salty enough.
- If you cannot find Rotel, use a can of Mexican stewed tomatoes (but it likely won't have the kick); if you don't want any hot-pepper flavour in your stew, use regular stewed tomatoes, or just leave them completely out.
- Canned stewed tomatoes are typically in larger tins than the Rotel, but the extra won't matter; don't worry about it.
- I use the Bouquet Garni spice from Penzeys for this, which is a spice blend containing savory, rosemary, thyme, oregano, basil, dill, marjoram, sage and tarragon; if you don't have a similar spice mix, I recommend using savory, rosemary and thyme to make up the two teaspoons.
- Okay, let's start the prep work.
- First, thickly slice the onions and place on a plate; on the side of the plate place the thinly sliced garlic cloves; set aside.
- Next, place the other vegetables in a bowl as you chop them, and set aside.
- Now you'll have to cube the beef, if you haven't bought it already cubed.
- In a clean plastic bag (check to make sure it has no holes), place the flour, salt, and pepper; shake the beef cubes in the flour mixture so each piece is lightly coated.
- Preheat oven to 300F.
- Now, the cooking starts: get out a large Dutch oven and put in on your burner over high heat; lightly coat the bottom with olive oil.
- Brown the beef cubes in the oil, removing them to a plate as they brown-you will likely have to do this in about 3 batches, depending on the size of your pot; add olive oil to the pot as needed.
- When all the beef has been browned, add the onions to the pot (adding some oil, if needed, to prevent them from burning or sticking) and let cook, stirring a bit, for about one minute; then add the garlic slices and stir them around for a minute.
- Reduce heat to medium and add about 1/2 cup of the beef stock and about half of the wine; let bubble, stirring constantly with a wooden spoon to get up and dissolve all the brown bits off the bottom of the pan (where a lot of flavour lives; you want that in your stew, not on the bottom of the pot).
- Now add everything else to the pot, including of course the browned beef, stirring well to combine.
- Put the lid on the pot and place in the middle of the preheated oven and cook for a minimum of two hours (3 is even better); beef should be very tender.
- Check and stir once every hour; after two hours, taste the stew (be careful, it's very hot) and add a sprinkle of salt if you think it needs it.
- When done, you can serve as is, or thicken it on top of the stove with a little flour-water mixture if you wish; it all depends on your personal preference.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.53 Kcal (1463 kJ) | ||
| Calories from fat | 156.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 27% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 7% | |
| Sodium | 1015.89mg | 42% | |
| Potassium | 708.39mg | 15% | |
| Total Carbs | 26.98g | 9% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 10.21g | 20% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.8mg | 21% | |
| Calcium | 71.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 91.34 Kcal (382 kJ) | ||
| Calories from fat | 40.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 27% | |
|---|---|---|---|
| Cholesterol | 5.14mg | 7% | |
| Sodium | 265.47mg | 42% | |
| Potassium | 185.11mg | 15% | |
| Total Carbs | 7.05g | 9% | |
| Sugars | 1.97g | 30% | |
| Dietary Fiber | 1.13g | 17% | |
| Protein | 2.67g | 20% | |
| Vitamin C | 1.8mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 21% | |
| Calcium | 18.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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