Hearty Beef Stew

Beef-Stew-2

On a cold winter night, we decided to stay in and make a delicious beef stew. It was a quick and easy dish made in one large cast iron skillet. The stew had a hint of sweetness from the vinegar and turned out to be a hearty delight. You can choose to serve it with toasted baguette, but we decided to eat it as is. Sometimes, cooking in your own kitchen with loved ones trumps eating out any restaurant. Enjoy!

  • Half an Onion
  • Sprig of Rosemary
  • 3 cloves of garlic
  • 2 lb. of Sirloin Steak
  • 2 tablespoons of Dijoin mustard
  • 2 cups of button mushrooms
  • 2 tablespoons of red wine vinegar
  • 2 cups of red wine
  • 1 cup of carrots
  • 1 cup of sweet potatoes
  • 2 ripened tomatoes
  • 2 tablespoons of heavy cream
  • 1 cup of beef stock
  • Fresh Cilantro
  • Olive Oil
  • Salt & Pepper
  1.  Slice the onions, mince the garlic and add it to a hot pan filled with olive oil. Sautee the onions until carmelized. Add the potatoes and carrots. Cook until the potatoes and carrots are half cooked, and place onto a plate.
  2. In the empty pan, add quartered button mushrooms, and sautee until soft. Remove and add it to the same plate.
  3. Cut your beef into giant large chunks, season with salt and pepper. When the sirloin chunks hit the searing pan, brush with Dijoin mustard and brown the meat for 1 minute. Remove and set aside on a plate.
  4. Deglaze the pan with red wine vinegar, and tomatoes. Add the beef stock, wine, and cream, along with the vegetables.
  5. Simmer together for 10 minutes on low heat so all the flavours combine together. Add the meat and stir for 2 minutes.
  6. Finely chop fresh cilantro and serve.
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