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How to make it

  • Toss beef with herbs, paprika, 2 teaspoons salt and the ground black pepper. Heat the oil in bottom of heavy stew pot over medium-high heat. Brown the beef; transfer to a bowl and set aside.
  • Melt butter in same pot. Add chopped onion; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, bay leaf, wine and water. Bring to a boil. Cover, lower to a strong simmer and cook for 1 hour.
  • After 1 hour, taste, (will taste very “winey” - will not taste this way in another hour) and if needed, add 1 teaspoon salt. Then add bullion cube. Stir and bring back to simmer. Cover and simmer for 1 more hour, until beef is tender. (liquid will reduce).
  • Stir in vegetables and beef broth; simmer 15 – 30 minutes more.

Reviews & Comments 1

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  • evanovak 8 years ago
    This stew is outstanding for low carbers and regular carbers! The herbes de provence really adds great flavor to this stew.

    Thanks so much for this recipe. ~Eva
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