Course Type
Dinner
Dietary Restrictions
Gluten-free, Dairy-free
6-8 Servings
Ingredients
2 lbs beef stew meat, cut into 1-inch cubes
3 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 large carrots, peeled and chopped
4 large potatoes, peeled and chopped
1 quart of beef broth
2 bay leaves
2 teaspoons dried thyme
1 cup red wine (optional)
Cooking Utensils
Large stew pot
Kitchen Knife
Wooden Spoon
Instructions
1. Heat the olive oil over medium heat in a large stew pot.
2. Add the stew meat and cook until browned on all sides, about 7-10 minutes. Remove the meat with a slotted spoon and set it aside.
3. In the same pot, add the chopped onions, minced garlic, salt, and pepper. Cook until the onions become translucent.
4. Add the carrots and potatoes to the pot and cook for another 5 minutes.
5. Return the stew meat to the pot and add the beef broth, bay leaves, thyme, and (optional) red wine. Bring the pot to a boil.
6. Reduce heat to low and let the stew simmer for about 2 hours, or until the meat is tender and the flavors have melded together.
7. Taste the stew and adjust seasonings if needed.
8. Serve the Lion's Roar Stew hot, preferably with a hearty bread to soak up the rich, flavorful broth.
