October 17, 2007 by Amanda
Fall is the perfect time for hearty soups and stews, and there’s nothing easier than a simple beef stew. And it’s tasty!
1 1/2 pounds of cubed beef stew meat
2 large shallots, diced
4 tablespoons butter
6 ounces tomato paste
4 tablesoons herbs de provence
4 cups beef stock
1 cup red wine
2 cups water
3 potatoes, diced
2 carrots, diced
salt and pepper
cooked macaroni (optional)
1.) Saute the shallot in the butter until just translucent.
2.) Add the beef, and brown well.
3.) Add the tomato paste and herbs de provence and cook for a few minutes.
4.) Add the stock, wine and water. Bring to a simmer.
5.) Add the carrots and potatoes. Cook until everything is just tender, 20-25 minutes.
6. ) Season with salt and pepper to taste. If you are using the cooked macaroni, add it now and heat through.
This is so good with a crusty French bread and the rest of the bottle of wine!