Ingredients:
- 1 lb small fingerling potatoes, halved
- 1 cup chopped cilantro
- 6 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 4 cups low-sodium beef broth or stock
- 1 tablespoon tomato paste
- 1 medium onion, diced
- 2 cups chopped bell peppers
- 5 peeled carrots, cut into 1-inch thick pieces
- 1 lb sliced mushrooms
- 2 cups dry red wine
- 2 teaspoons fine ground black pepper
- 2 teaspoons salt
- ½ teaspoon dried rosemary
- ½ teaspoon cumin powder
- 1 teaspoon paprika
- 2 lbs beef, cut into 1-inch pieces
- 4 oz bacon, chopped (for garnish)
- ¼ cup all-purpose flour (optional for added thickness)
Directions:
Preheat your oven to 325°F (165°C).
In a large skillet, cook the chopped bacon until golden brown over medium heat. Remove the bacon from the skillet and set aside in a separate bowl.
Season the beef pieces with dried rosemary, salt, black pepper, cumin powder, and paprika in a large mixing bowl.
Using the same skillet with the bacon fat, cook the seasoned beef over medium-high heat until browned on all sides, approximately 3 minutes. Transfer the browned beef to the bowl with the cooked bacon.
Add extra virgin olive oil in the same skillet and sauté the onions, garlic, cilantro, bell peppers, carrots, and mushrooms over medium-high heat for about 4 minutes.
Transfer the cooked vegetables to a large stew pot. Add tomato paste, carrots, browned beef and bacon, halved fingerling potatoes, and chopped cilantro. Pour in the dry red wine and beef broth.
Stir the ingredients in the stew pot to ensure everything is well combined. If desired, sprinkle in the all-purpose flour to thicken the stew.
Cover the stew pot and transfer it to the preheated oven. Cook the stew for approximately 1 hour and 45 minutes or until the beef is tender.
Once done, serve the hearty beef stew with sourdough bread spread with garlic butter for a delicious meal.
Enjoy this comforting beef stew, which is sure to warm your heart and satisfy your taste buds. Bon Appétit!
