Winter Solstice Stew!!

Ingredients:

2 lbs Stew Beef or roast cut into 1” pieces

2 Tablespoons flour

2 teaspoons Montreal steak seasoning

2 Tablespoons olive oil

1 large onion, chopped

2 celery ribs, chopped

2 medium parsnips, peeled and cut into 1 1/2” pieces

2 medium carrots, peeled and cut into 1 1/2” pieces (I add extra!)

2 garlic cloves, minced

1 can diced tomatoes (I cut up my own)

1 cup dry red wine or beef broth

2 bay leaves

2 fresh oregano sprigs

1 can cannellini beans, drained and rinsed

Directions:

1. Preheat oven to 350*. Toss beef with flour and steak seasoning

2. In ovenproof Dutch oven, heat 1 tablespoon of oil over medium heat, brown beef and remove from pot.

3. In same pot, heat rest of oil over medium heat. Add onion, celery, parsnips, and carrots. Stir and cook until onions tender. Add garlic and cook for 1 min longer. Stir in tomatoes, wine, bay leaves, oregano, and beef. Bring to boil.

4. Bake covered for 90 mins. Stir in beans and bake covered for another 30 miins.

5. Enjoy!!

Ingredients:

Beef shanks – cut into 3-4 inch pieces.

Butter – for frying and flavor

Minced garlic – adds fragrance and is a must in this dish.

Large white onion – sliced into rings.

Carrots – chopped.

Dry white wine – you can use chicken stock to deglaze the pan instead if you don’t want wine

Diced tomatoes

Beef stock

Salt and pepper

How To Cook:

1. Dredge the beef shanks through the flour and coat it (skip this if you’re low-carb).

2. Melt the butter in a large oven-safe braising pan over medium to medium-high heat.

3. Fry the beef shanks in the butter until browned on the outside.

4. Remove the beef shanks to a plate. 

5. Add the onion slices. Cook and stir until tender.

6. Add in the garlic and the carrots. Fry until the garlic is fragrant.

7. Pour in the white wine. Deglaze the pan. Stir in the beef broth and the tomatoes.

8. Return the beef to the pan. Make sure the shanks are submerged in the sauce.

9. Place the lid on top and cook the shanks in a 300 °F for 4-5 hours.