Recipe Provided by GIV Family Member, Colleen Maley!
3 tablespoons olive oil
3 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons kosher salt
1 teaspoon cracked black pepper
4 tablespoons unsalted butter
1 pound button mushrooms, halved
2 cups roughly chopped yellow onions
2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
3 celery stalks, roughly chopped
2 tablespoons roughly chopped garlic
4 tablespoons all-purpose flour
4 cups of beef stock, at room temperature
1/2 bottle Grand Island Vineyards Cab Franc
4 tablespoons or one small can of tomato paste
3 sprigs of fresh thyme
3 sprigs of fresh rosemary
3 to 4 cups 1-inch dice russet potatoes
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leaves
2 tablespoons salt to taste
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes leaving all the yummy bits at the bottom of the pot. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 5 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook stirring, for about 3 minutes. At this point the veggies should be thick from the flour.
Then add the stock, GIV Cab Franc, tomato paste, thyme, rosemary and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot with a crusty loaf of bread! It’s delicious!