Perfect for these freezing cold days of winter.
4 lbs. cubed stew meat
1 c. flour
2 tsp. salt
2 tsp. pepper
¼ c. butter
¼ c. olive oil
6 c. sliced onions
2 tsp. smoked paprika or any paprika you have
6 c. sliced mushrooms
1 tbsp. fresh thyme (substitute with 1 tsp dried if not available)
1 tbsp. fresh sage (substitute with 1 tsp dried if not available)
3 bay leaves
1 c. red wine
4 c. beef stock
3 bay leaves
½ c. ketchup
In a large bowl, add the meat, flour, salt and pepper, toss well.
Heat a large heavy pot to medium high and add half the butter and oil. Once the butter is foaming, start browning the meat cubes on at least two sides, about 3 minutes each, set aside. Do not crowd the meat, this is very important to get a good browning.
Once the meat is browned, add the onions to caramelize with the paprika, cook for 8 minutes till translucent. Add the mushrooms and cook for another 4 minutes.
Add the fresh or dried herbs.
Stir in the wine and let it simmer for 5 more minutes, scraping the bottom to lift off the delicious titbits stuck to the pot, this intensifies the flavors of the dish.
Add the beef broth and ketchup, season to taste.
Place in 350° F. oven and cook for 3 hours or so.
This recipe is great for the crockpot also, if making in the morning, cook on low all day, if making around lunch time, cook on high till supper time.
An option is to thicken it with flour or cornstarch before serving. If using cornstarch, dilute 3 tbsp. in 1/3 c. water and add to the dish, stirring till thickened. If using flour, add ¼ c. flour to ½ c. water, stir till there are no lumps in the flour and add to the dish, once more stirring till thickened.
Serve with mashed potatoes, rice or pasta, the three options work really well!