Beef and Potato Stew

1. Dice aromatics into large chunks (celery, carrots and onions) and set aside. Then cut up the meat into 2 inch strips, set aside.

2. Heat olive oil in a large saucepan over medium-high heat.

3. Add the strips of meat and cook 3 minutes, turning the meat constantly.

4. Add the aromatics and let them cook for 5 minutes, stirring occasionally.

5. Pour beef broth into the saucepan and bring to a boil. Then reduce heat until the liquid simmers. Add the bay leaf. If there is not enough liquid and you have no more beef broth, it’s fine to add chicken stock or even plain water.

6. Let soup cook for 30 minutes. Meanwhile, peel and slice the potatoes into quarters.

7. Once 30 minutes have elapsed, add the potatoes. Cook for at least 1 more hour, until meat is tender.

8. Once the meat is tender, remove the bay leaf and stir in the powdered burgundy (see note below) and season with salt and pepper.

9. Enjoy! This stew also reheats like a treat!

Note:
3 hours is the minimum time but the longer you cook it, the more tender the beef!
Burgundy powder can be purchased online or at specialty shops. It’s a great way of imparting the flavor of wine to a stew. It’s cheep, a little goes a long way and you can save your cab, merlot, malbec or pinot noir for where it belongs: in your glass.