Karina’s Beef Stew Love
Karina’s Kitchen
The first beef stew of our marriage. And what did I do as I spooned the first taste into my nervous, quivering mouth? Gentle Reader, I swooned like a virgin in a bodice ripper. I sighed. I slurped. Oh my! I murmured through one spoonful after another. Wow, said my partner in crime as he smacked his own lips, This is mighty damn tasty.
ingredients
- 2 lbs. boneless top sirloin steak, cut into cubes
- Sea salt
- Light olive oil
- 5 cloves garlic, chopped
- 1 cup fresh pearl onions, trimmed, peeled
- 3 good sized hefty gold potatoes, peeled, cut up
- 3 good sized carrots, peeled, sliced
- 2 celery stalks, sliced
- 1 cup dry red table wine (Frey organic wine is egg-free)
- 4 cups organic beef broth (I used Organic Better Than Bouillon)
- A dash of balsamic vinegar
- 1-2 teaspoons dried Italian or French herbs, to taste (thyme, sage, rosemary, basil, etc)
- 1 bay leaf
- Ground pepper, to taste
directions
See full recipe on Karina’s Kitchen »notes
Use a less expensive cut of meat if you wish. Or change it up with grass fed buffalo. Serve with my Sweet Potato Cornbread or Pumpkin Corn Muffins.
Source: Karina’s Kitchen
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