Because God forbid I just follow the rules, right?
The thing with this stew is that it was just so.close. to being Whole30, but I reallyreally needed red wine in it. I was going to also use Worcestershire and flour to thicken it, but decided ONE THING is fine and the other two we can definitely live without. Because I’m not doing Whole30 and Jay didn’t actually know any of the rules before he started it. I do think that braised beef is so great with the tang of wine or beer (and the acid helps tenderize the meat), but if you don’t use alcohol or are doing Whole30 just leave it out and you’ll still love this dish.
With that out of the way….here’s your plan for the next snow day, sick day, chilly day, comfort-needing day. This stew works with all of those situations and then some, why don’t we have more beef stew on Christmas Eve? I adore it; the simplicity of the flavors with the “well, yeah, I simmered it for awhile” satisfaction that makes it feel slightly fancy but totally unpretentious.
The method is simple: sear a bunch of beef chunks until really crispy on the outside. Toss some veggies in those drippings, then everything goes back into the pot together with tomato paste, garlic, spices, and wine. Broth makes it soupy, then it simmers covered for a bit, then uncovered to finish the dish and thicken the sauce. The potato here breaks down a bit to thicken the sauce (so we don’t need flour), and the end result is just SO delicious. I adore super cooked veggies in dishes like this, soaked in the broth and wine mixture and just YES. Someone please make this for me asap, I think I feel a sore throat coming on (not really just want food brought to me).