Vino Beef Stew

PROS

The Vino Beef Stew is a one-pot meal that is easy to prepare and perfect for meal prep.

The flavors are bold and rich, with a deep beefy taste and a hint of sweetness from the red wine.

The dish is hearty and satisfying, perfect for cold weather.

CONS

The dish takes several hours to cook, so it is not a quick meal.

Some may find the dish too rich or heavy, due to the use of red wine and beef.

HEALTH & BENEFITS

The Vino Beef Stew is packed with nutrients from the vegetables and beef. It is high in protein, iron, and vitamin A.
The red wine in the stew contains antioxidants that may help lower the risk of heart disease and certain cancers.
However, the dish is also high in calories and fat, so it should be enjoyed in moderation.

	2 lbs whole beef chuck roast ( I used a 1.93 pound roast to be exact )
	1 tablespoon salted butter
	1 tablespoon olive oil
	1/4 - 1/2 teaspoon kosher salt
	1/4 - 1/2 teaspoon pepper
	3 leeks ( white parts only , cleaned well of sand and sliced into coin sizes )
	3 garlic cloves , crushed and chopped
	1 tablespoon whole wheat flour
	1 bottle red wine ( syrah , cabernet sauvignon , etc . etc . )
	6 medium parsnips , peeled and sliced
	3 turnips , peeled and cubed
	4 red potatoes , roughly peeled and cubed
	3 small carrots , peeled and sliced
	2 crates fresh baby bella mushrooms , brushed off with a damp paper towel then quartered
	1 small cinnamon stick
	3 -4 sprigs fresh lemon thyme
	2 bay leaves
	7 -8 whole cloves

1.	Preheat oven to 325°F.
2.	Cut beef chuck roast into 2-3 inch chunks and season with kosher salt and pepper.
3.	Heat butter and olive oil in a dutch oven over medium-high heat. Brown the beef chunks on all sides, then remove from the pot and set aside.
4.	In the same pot, sauté the sliced leeks and garlic until they are soft and fragrant.
5.	Sprinkle in the whole wheat flour, stirring to coat the leeks and garlic.
6.	Pour in the bottle of red wine, scraping the bottom of the pot to deglaze any browned bits.
7.	Add the beef chunks back into the pot, along with the parsnips, turnips, potatoes, carrots, and mushrooms.
8.	Tuck in the cinnamon stick, lemon thyme, bay leaves, and whole cloves.
9.	Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 3-4 hours or until beef is tender.
10.	Serve hot with crusty bread or mashed potatoes.

Vino Beef Stew - a hearty and flavorful dish perfect for cold weather

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