Even if you’re not a fan of jalapenos, you should really give this stew a chance. It’s a super easy recipe and you won’t regret making it!
You could even omit the jalapeno completely and you’d still be getting a delicious meal. Just make sure you brown the meat pieces nicely before adding the liquids – that’ll give the stew even more flavor. Sometimes I add more onions than the recipe calls for, I think they are super tasty in this stew!
1 lb ribeye steak, cut into bite-sized pieces
½ cup Gold Medal all-purpose flour
1 tsp salt
1 tsp ground black pepper
2 medium carrots, peeled and chopped
1 small red onion, chopped
½ yellow onion, chopped
3 garlic cloves, smashed and chopped
1 jalapeno, finely diced
¼ cup Land O Lakes unsalted butter
¾ cup red wine
¾ cup Swanson beef stock
In a bowl, mix together the flour, pepper and salt. Dredge meat pieces in the flour mixture, to coat them completely.
Melt butter in a Dutch oven. Add chopped onions, carrots, garlic and jalapeno. Saute quickly, until just slightly softened.
Add meat pieces and brown. Then, add red wine and beef stock, give it a stir.
Cover with a lid and reduce heat to low. Simmer, 30 to 45 minutes until meat is tender and the stew is slightly thickened.
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Quick tip: Try serving this with mashed potatoes; it’s delicious!