Description
If you’ve come here looking for a recipe that will chase away winter’s chills then you’ve found it!
Ingredients
2 tbsp butter
2 tbsp olive oil
2 tbsp sweet paprika ( substitute regular paprika)
1 tsp caraway OR fennel seeds
1 medium onion, diced
1 1/2 lb stewing beef
1/4 cup all purpose flour
1 tbsp Some Like It Hot mustard ( substitute Dijon)
1 1/2 cups red wine
1 cup beef stock
28 oz diced tomatoes ( we use fire roasted for added flavor)
2 stalks celery cut into 1/2″ pieces
2 carrots cut into 1/2′ pieces
8oz mushrooms, cleaned and quartered
1/4 cup chopped fresh parsley reserved
3/4 tsp sea salt
1/2 tsp fresh cracked black pepper
Instructions
- Preheat oven to 300°
- Melt butter and olive oil in a Dutch oven.
- Add paprika and caraway seeds, cook until fragrant, 1-2 minutes.
- Add onion, cook over medium heat until translucent.
- Meanwhile dredge beef in flour.
- Add beef and any remaining flour to onions. Cook 4-5 minutes.
- Add mustard, red wine and beef stock, scraping up any brown bits from the bottom.
- Add tomatoes, carrots, celery and mushrooms.
- Add 1 tbsp chopped parsley, salt and pepper.
- Bring to a boil then cover and place in the oven, braise for 2 hours.
- Remove from the oven and stir in the remaining chopped parsley
- Serve with side of your choice.
Notes
If you prefer not to use red wine, substitute beef stock instead.
- Prep Time: 20
- Cook Time: 2 hours