Ingredients
Equipment
Method
- Preheat the oven to 350˚ F.
- Place the beef chunks in a re-sealable bag with flour and shake, coating the meat.
- In a Dutch-Oven, heat the olive oil over medium-high on a stove.
- Add the meat to the hot oil and brown on all sides, 5 minutes per side. When browned, remove from heat and set aside.
- Add the onions, carrots, celery, and garlic to Dutch-Oven. Cook and stir for 10 minutes, or until the vegetables are soft.
- Stir in the leftover flour (from coating meat) with the vegetables. Add red wine. Cook on medium-high for 15 minutes while stirring and scraping up brown bits from bottom.
- Pour in beef broth and Bone Suckin’ ®Sauce and stir.
- Add bay leaf, thyme, sea salt and pepper. Put a lid on the Dutch-Oven and place in the oven. Cook for 2 hours, stirring occasionally.
- After cooking food, pull the meat chunks out of stew with tongs after cooking and set aside to cool.
- Once cooled, shred the meat and discard fat. Put the meat back into the stew.
- Cook in the oven for an additional 20 minutes.
- While the stew is cooking, boil a large pot of water for potatoes. Boil potatoes for 20 minutes.
- Drain water from pot and coarsely mash potatoes. Add butter and sea salt and pepper to taste. Serve stew in a shallow bowl over mashed potatoes. Enjoy!
Notes
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