This beef stew is delicious and it isn’t a lot of work when you consider that you can make a large quantity and serve it for a few meals or freeze part of it for a later date. It tastes just as good warmed up the next day as it does fresh.
I like to make stews because they’re economical. Grass-fed beef isn’t cheap, but I save money by using chuck, an inexpensive cut that is suitable for slow-cooking stews. The wine and tomatoes make it elegant enough to serve to guests.
Beef with Tomatoes and Wine
1 – 1½ kilo (2-3 pounds) chuck roast, cut into 5 cm. (2 inch) cubes, preferably grass-fed
5 tbsp unrefined coconut oil or other high smoke-point oil.
2 chopped onions
5 cloves of garlic, chopped
5 tomatoes cut in half and then sliced
2 glasses red wine
3 tbsp tomato paste
½ tsp. cumin powder
Salt to taste
1. Heat the oil in a large pot.
2. Add enough meat to the pot so to more or less cover the bottom of the pot. Stir frequently. Remove the meat from the pot when all sides of the meat are browned. Repeat with the remaining meat.
3. Reduce the heat and add the sliced onions to the pot. Cook for 2 minutes, stirring occasionally.
4. Add the garlic and continue cooking, stirring occasionally until the onion is soft.
5. Add the sliced tomatoes, wine, tomato paste, cumin, beef, and salt.
6. Bring to a boil, cover, then reduce heat, and cook over a low flame, stirring occasionally until the meat is very soft, about 2 to 2½ hours. Check that the meat doesn’t stick to the bottom of the pot.