This is a hardy, tasty and easy to make stew. It’s great especially when the weather is a bit chilly. This is a tasty dish with potential to improve with each attempt.
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 pounds trimmed chuck, cut into I inch cubes
- 2-tablespoon all-purpose flour (for Paleo style and Gluten-Free use Arrowroot Starch/Powder)
- 2 cups red wine such as Cabernet or Merlot
- 2 pounds butternut squash (peeled, seeded and cut into 1 inch cubes)
- 1 bag of pearl onions (6 oz.), peeled
- 1 teaspoon dried herbes de provence
- Salt & Freshly ground black pepper
- ½ teaspoon red pepper flakes (optional)
Heat 3 tablespoons of olive oil over medium heat. Add the onions, and garlic and sauté until the onions are tender, about 2 minutes. Toss the beef cubes and flour and add them to the pot. Cook until the beef is golden brown about 5 minutes. Add the wine and deglaze the pot. Add red pepper flakes (optional),dried herbs, salt, pepper, 1/1/2 cup water and bring to a boil then reduce the heat to low and simmer, covered for 11/2 to 2 hours until the beef is nice and tender. Finally, add the pearl onions and butternut squash and cook for another 25–30 minutes. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Good with tossed salad and loaf of crusty bread.
Note: The liquid should cook down to a thicker state. If you feel the beef stew is too watery, combine 2 teaspoon of cornstarch and 2 teaspoon of water in a bowl and add the mixture to the stew. Stir and cook until bubbly.
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