Drunken Winter Stew

Ingredients

• 2 tablespoons olive oil
• 2 cups diced onion
• 4 cloves garlic, minced
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 can (14.5 ounces) diced tomatoes
• 2 cups beef stock
• 2 cups diced carrots
• 2 cups diced potatoes
• 1 cup diced celery

Directions

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the beef cubes, salt and pepper and cook until browned, about 10 minutes. Add the tomato paste and cook for 1 minute.
3. Add the red wine, diced tomatoes, beef stock, carrots, potatoes and celery and stir to combine. Bring to a boil, reduce the heat and simmer for 1 hour, or until the beef is tender.
4. Serve warm with crusty bread.

Interesting Facts

• This stew can be made ahead of time and stored in the refrigerator for up to three days.
• This stew is also great served over cooked white or brown rice.
• Leftover stew can be frozen for up to three months.
• Red wine adds an extra depth of flavor to this stew.