Secret Ingredient Beef Stew

Name: Secret Ingredient Beef Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 anchovies; 3 bay leaves; 710 milliliters beef broth; 12 kilograms beef stewing meat, cut into 2-3 inch pieces; 237 milliliters canned whole tomatoes with juices; 2 carrots, diced; 4 ribs celery ribs, diced; 1 teaspoons dried thyme; 8 cloves garlic, minced; 2 leeks, washed well and cut thinly; 79 milliliters mixed olive and canola oil; 1 large onion, diced; 79 milliliters chopped parsley; 8 servings pepper; 237 milliliters red wine; 118 milliliters red wine vinegar; 2 teaspoons salt; 8 servings salt; 59 milliliters tomato paste; 113 grams white mushrooms, roughly chopped

Secret Ingredient Beef Stew might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 8. One portion of this dish contains about 428g of protein, 129g of fat, and a total of 3049 calories. It is perfect for Autumn. A mixture of anchovies, wine vinegar, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed.

Ingredients you will need

Salt And Pepper

Beef

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Remove to a plate.

Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute.

Ingredients you will need

Tomato Paste

Vegetable

Anchovies

Add the beef back in, with its juices.

Ingredients you will need

Beef

Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil.

Ingredients you will need

Tomatoes In Juice

Vinegar

Wine

Equipment you will use

Pot

Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate.

Ingredients you will need

Bay Leaves