This dish is made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender - and did I mention it's freezer friendly and a great make ahead meal? The perfect fall recipe to make in your Dutch oven!
Course Dinner, Main Course, One Pot
Cuisine French, Mediterranean
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
1poundbeef stewing meatcubed
1poundcarrotscut into chunks
1poundcelery rootcut into chunks
black pepperto taste
6potatoescut into chunks
1leekcut into rings
2tbspcornstarchmixed with 1/4 cup water to make a slurry
Heat a large durch oven over medium-high heat. Add the oil and cook the beef until browned.
Add the onion, carrot and celery root and cook for 2-3 minutes. Stir in the tomato paste, juniper berry, bay leaf, salt and pepper. Cook for another 2-3 minutes or until sizzling hot and starting to brown.
Pour the wine into the pot. Bring it to a boil while scratching the browned bits off the bottom of the pot.
Pour the water into the pot. Stir in the potatoes. Bring to a boil, reduce the heat to low and cover. Simmer the dish for 1-2 hours.
When you're almost ready to serve, stir the leek into the stew. Cover the pot and simmer for another five minutes. Finally, add the cornstarch slurry to the stew and quickly stir the dish until the sauce thickens.