I think of November as comfort food month, so I thought I’d kick things off by making some beef stew. It’s easy, healthy and relatively affordable. What more could you want?
Time-saving tips:
Buy beef cubes pre-cut
Buy baby carrots and throw them in whole
Buy little red potatoes and just slice them in half
Ingredients
2 Tbsp extra virgin olive oil
3 cloves garlic, minced
2 lbs Beef Chuck cut into 1 inch pieces (you can buy it that way at the store)
2 Tbsp unsalted butter
1 large onion, chopped
1/4 cup flour
2 cups beef stock
1 cup red wine
1 Bay leaf
2 tsp dried thyme
Salt and pepper to taste
1 can (14.5 oz) ready-cut diced tomatoes
3 cups baby red potatoes, cut in half
1 bag (16 oz) frozen peas, thawed
1. Heat olive oil in dutch oven over medium heat. Add garlic and sautée for 1 minute.
