Carsten Schafer

• 2 lb [or 907.2 0.00] stewing beef, trimmed and cut into 1” pieces
• 2 tbl [or 29.5736 0.00] flour (I used almond flour)
• 1/2 (sm) package mushrooms, cubed
• 1 carrot, sliced
• 1 celery rib, sliced
• 12-20 pearl onions, trimmed
• 2 garlic cloves, finely diced
• 1 cup [or 225 0.00] roughly chopped cabbage or sliced green beans, or chopped radishes, etc.
• 4 cup [or 900 0.00] beef stock
• 28 oz [or 793.8 0.00] can diced tomatoes
• 1 tbl [or 14.7868 0.00] tomato paste
• 1/2 cup [or 112.5 0.00] red wine
• bouquet garni of parsley, rosemary, thyme
• 2 bay leaves
• salt and pepper to taste

Toss beef cubes in flour. Heat Dutch oven or soup pot on medium-high and add butter. Sear beef in small batches (remove beef once seared on all sides.)
Add tomatoes, broth, wine, and paste to pot, and add beef back in. Simmer on low heat for one hour.
Add vegetables, bouquet garni, bay leaves, and s&p, and simmer for another 30-40 minutes.
Remove bouquet garni and bay leaves and serve.

Dinner-Beef

Unknown

2023-02-28