- Average
- Average budget
Ingredients
- 6 cloves garlic
- 1 large onion
- 3 Tblsp olive oil, split
- 1/2 cup flour
- 1 to 1.5 lbs tenderloin
- 4-5 large carrots
- 4-6 red potatoes
- 1/2 cup red wine
- 4 cups beef broth
- 3 Tbsp. tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
Step 1
Mince 6 cloves of garlic and 1 large onion. Wash and dry carrots and potatoes. Cut carrots into slices and potatoes into cubes.
Step 2
Cut beef into bit-size cubes. Pour flour over the meat and toss until completely coated.
Step 3
Heat a Dutch oven to medium-high and add 1 tbsp olive oil. Once heated, add half of the meat and cook for 2-3 minutes on each side. Add 1/4 tsp salt and pepper. Repeat until all meat in seared. Set meat aside.
Step 4
Add another 1 tbsp oil to pan and then add the garlic and onions. Saute for 4-5 minutes.
Step 5
Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
Step 6
Add the sliced carrots to pan and saute for 5 minutes, stirring frequently. Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
Step 7
Add 1 more cup beef broth and the diced potatoes. Cover again and cook for another 20 minutes or until the potatoes are tender.
Step 8
Remove cover and add 3 tbsp tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste.