Jalapeño Beef Stew

By Bettybug

Grady Spears Cowboys' Kitchen #231

Ingredients

• 2 1/2 LBS. RIB EYE- CUT INTO BITE SIZED PIECES
• 1 CUP FLOUR
• 1 LARGE RED ONION- ROUGH CHOPPED
• 1/2 WHITE ONION- ROUGH CHOPPED
• 3 LARGE CARROTS-PEELED AND CHOPPED
• 4 GARLIC CLOVES- CUT IN HALF
• 1/2 CUP UNSALTED BUTTER
• 2 JALAPENOS-FINELY DICED
• 1 1/2 CUP RED WINE
• 1 1/2 CUPS BEEF STOCK

Preparation

Step 1

Heat grill or coals. In a bowl, combine flour, salt and pepper. Dredge the Rib Eye pieces in the seasoned flour, coating throughly, set aside.
In a Dutch oven, add butter, onions, carrots, garlic and Jalapeños. Saute the vegetables until they just begin to soften. Add the meat and brown. Add beef stock and red wine. Cover and move to lower heat simmer approximately 30-40 minutes, until slightly thickened.
Serve hot.