Difficulty - Novice, Sous Chef, Chef | Yield - 4 servings | Prep time - 45 minutes | Cook time - 3.5 hours
1 1/2 pound pre cut stew meat
1/4 cup flour
1/4 William Hill Estate Olive Oil
1 yellow onion finely chopped
3 cloves of garlic finely chopped
3 cups beef stock
1 cup William Hill Estate Cabernet Sauvignon
4 cloves of garlic
1 cinnamon stick
1 sprig of thyme
4 carrots, peeled and cut into 1 in. cubes
4 celery stalks, cut into 1 in. cubes
Salt & Pepper
1. Heat stove top to medium heat, pour olive oil into a large stock pot and place over heat.
2. Salt and pepper all sides of the meat and dredge through flour, coating all sides.
3. When the oil is heated, evenly distribute meat in the stock pot. Sear all sides of the beef until brown. After the meat is browned, pull out of stock pot and set aside.
4. Add onions and garlic to stock pot cook until translucent. Deglaze with wine and add stock, bring to a boil. Add beef back into the stock pot, cloves, cinnamon and rosemary sprig. Bring up to a boil and then turn heat down to low and cook for 2 1/2 hours. Add carrots and celery and cook for 30 min and serve.Download Recipe PDF
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