@halezgarciaathome: -2-3 lbs of stew meat -1 yellow onion diced -Carrots diced -3-50 garlic cloves minced -2 tsp thyme -2 tbsp tomato paste -2 tsp Worcestershire sauce -1/2 cup of red wine -1/2 cup flour -4 cups water and 4 tsp of better than bouillon-or 4 cups broth -pierogis (however many your can fit) -peas -bay leaves -salt and pepper 1. preheat oven to 325. 2. Chop all your veggies. Season your meat well with salt and pepper. Heat your Dutch oven over medium high heat and add avocado or olive oil. Sear your meat in batches, it took me three batches. You just want your meat browned on all sides for a nice sear (about two minutes per side) . Let meat rest on plate. 3. Add more oil to the Dutch oven and then add your carrots, onions and garlic. Stir occasionally for about 4-5 minutes. Add thyme, tomato paste and Worcestershire sauce. Mix together well and let cook for about a couple minutes. Add red wine and scrape all the brown bits at the bottom of the pan (you can also sub wine for broth) 4. Sprinkle flour in and stir to coat everything together. Add your 4 cups of water and bouillon and whisk it all in there well until it starts to thicken. Add beef back to pan and a couple bay leaves. Bring your pot to a boil and then reduce heat to simmer for 5 minutes. You can do a taste test and adjust salt and pepper as needed. 5. Cover the Dutch oven with lid and cook in oven for about 1 hour and 45 minutes (if adding peas, take out about 10 minutes early to add peas and put back in oven. There are two ways I’ve added the pierogis: My preferred way is when the stew is about done, I add pierogis to an oiled pan over medium heat and cook them in batches, adding to stew once it comes out of the oven. I also tested adding them frozen straight to the pot when I took the stew out 15 minutes early to add peas, and then back in oven. The only issue with this was it cooled down the stew a bit and the pierogis got a bit too soft (although still yummy). 6. Serve hot!

Halez Garcia

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Friday 05 September 2025 02:20:58 GMT