It's COLD today -- just 25F, and a howling wind giving a wind chill of 11F. And it is snowing off and on
A perfect day for a nice hearty stew. Now I don't really like regular American beef stew, the kind my mother used to make. So I looked a long time for something that would have a deeper flavor. I have no idea where I found this recipe, which I have been using for at least 25 years. It makes plenty for yummy leftovers.
olive oil or butter for browning meat and onions
3 pounds beef chuck or top round -- cut in 2" cubes
3 cloves garlic. chopped
3 bay leaves
1 cinnamon stick -- broken in half. 2" long or 1.5 teaspoon ground cinnamon
1 teaspoon ground allspice
15 oz can crushed tomatoes in tomato sauce -- I use Muir Glen Fire Roasted crushed tomatoes
1½ cups full-bodied red wine
3 medium onions cut into medium sized chunks
In a Dutch oven over high heat, warm oil. Add beef and brown well on all sides.
Add garlic, bay leaves, cinnamon, and allspice; stir well.
Add tomatoes and wine to Dutch oven. Bring to a boil, reduce heat to very low, cover, and simmer gently until meat is tender (2 to 2 ½ hours). Add water as needed to keep meat immersed in liquid at all times. Pan juices should be very thick when meat is done.
About 40 minutes before meat is done, heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown on all sides (about 10 minutes). With a slotted utensil remove to paper towels to drain briefly. Add onions to Dutch oven and simmer until meat is done.
Serve in bowls with a nice crusty bread!