Hearty, easy, great for winter. I’ve never made this before. This recipe is how my dad taught me to make coq au vin; I just substituted beef and cut the vegetables into chunks rather than dicing them. The broth seemed a little thin so I thickened with roux.
half bunch celery
whole white onion
few tbsp olive oil
salt & pepper
small can tomato paste
Preparation: In a large pot heat olive oil over medium flame. Saute vegetables with salt, pepper, oregano, rosemary. Add meat and brown. Pour lots of wine into the pot to cover ingredients; if you don’t have enough you can add water or stock. Add tomato paste. Stir it up. Cook it for about an hour or until the meat is tender. If you like a thicker stew add roux (instructions below). Eat with crusty bread and more wine.
Preparation: Put a couple of tablespoons of butter in a pan over medium-high heat. When the butter looks foamy add a few tablespoons of flour and whisk it furiously. The roux will get darker the more you cook it. Lighter roux has more thickening power, whereas darker roux has more flavor. Learn how to do this and be a happier cook.