Chef R.Mac's Tipsy Beef Stew

8 Servings
Beef
American
Savory Rich Heary Beef Stew American Soup hearty carb friendly winter

3 pounds beef stew meat, cut into 1-inch es
2 teaspoons t divided
1 teaspoon ground ck pepper divided
3 tablespoons unsalted ter
2 ons chopped
1 1 8-ounce can diced atoes
1 1 3-ounce packet ato paste
3 cups beef ck
3 cloves lic
2 tablespoons chopped sley
1 teaspoon dried me
2 cups dry wine (i.e. Merlot)
5 rots chopped
5 stalks chopped
15 -20 pearl ons peeled or frozen

1. Melt butter in pan on medium-high heat. 2. Add onions. Cook until slightly translucent. 3. Transfer half of onions to soup pot. 4. Season beef with salt and pepper. Add to pan and brown. 5. Add beef to soup pot. 6. Stir in tomatoes, tomato paste, beef stock. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in red wine. 7. Cover and simmer for 1 1/2 hours. 8. Add carrots, celery and pearl onions. Uncover and simmer for 1 hour. 9. Season with additional salt/pepper to taste.


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