A MyHogan creation
Ingredients
- 1 to 1-1/2 lbs of Beef Stew Meat, i.e. Beef cut into 1-3/4 inch chunks
- Mire Poix
- 2 cups Onions, coarsely chopped
- 1 cup Carrots, cut into chunks
- 1 cup Celery Stalks, cut into chunks
- About 8 Baby Dutch Yellow Potatoes, halved
- Lite House Freezed Dried Garlic
- 2 cups Beef Broth
- 1 cup Red Wine
- Beef Seasonings
- Lawry’s Garlic Salt
- McCormick’s Grill Mates Montreal Steak
- 2 tbsp Lea Perrins Worcestershire Sauce
- Extra Virgin Olive Oil
Directions
- Pat the Steak chunks dry with paper towels
- Sprinkle the Seasonings onto the Steak, flip Steak chunks and repeat. Let sit for about 30 to 60 minutes.
- Preheat Oven to 325F and preheat Dutch Oven over medium high heat for 5 minutes.
- Add some EVOO to Dutch Oven, when it begins to shimmer add Steak to the Dutch Oven. Saute about 5 to 7 minutes, turning chunks over until well browned. Remove to a plate.
- Add Mire Poix vegetables to Dutch Oven. Saute while turning until Onions are translucent and Carrots have softened. Sprinkle with Garlic Salt and Lite House Garlic.
- Add Red Wine to Dutch Oven and deglaze. Add Beef Broth. When liquid begins to boil, add Beef, stir; add Potatoes, stir.
- Place lid onto Dutch Oven. Put Dutch Oven into oven and bake for 1 hour.
- Remove Dutch Oven from the oven. Remove Lid and let the Dutch Oven sit for a few minutes before serving.
Notes
- First time I made this recipe I used what meat I had on hand – Petite Sirloin Steaks (3) which I cut into 1-3/4 inch chunks
- Mirepoix is a diced mixture of aromatic vegetables—traditionally onions, carrots, and celery in a 2:1:1 ratio—slowly cooked in fat to build flavor for stocks, soups, stews, and sauces. It is named after an 18th-century French duke and is a foundational technique in French cuisine.
- Use a jar of “Better Than Bouillon” Roasted Beef Base to make your Beef Stock. Mix 2 tsp of the Base into 2 cups of Water. Voila! C’est magnifique!
