Midnight Stew
A hearty stew made with roasted beef and portuguese sausage, served with toasted almonds.
Ingredients
- ●2 lbs Beef (2 lbs)Cut into 1-inch cubes
- ●1 lb Portuguese sausage (1 lb)Sliced
- ●2 Onion (2)Chopped
- ●3 cloves Garlic (3 cloves)Minced
- ●1 cup Red wine (1 cup)Dry red wine
- ●2 cups Beef broth (2 cups)Homemade or store-bought
- ●2 tbsp Tomato paste (2 tbsp)Concentrated tomato paste
- ●1 tsp Dried oregano (1 tsp)Dried oregano
- ● Salt (to taste)To taste
- ● Black pepper (to taste)To taste
- ●1/2 cup Almonds (1/2 cup)Sliced and toasted
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef in batches until browned on all sides, about 5 minutes.
- 3
Remove the browned beef from the pot and set aside.
- 4
Add more oil if necessary and cook the Portuguese sausage until browned, about 3-4 minutes.
- 5
Remove the sausage and set aside with the beef.
- 6
Reduce the heat to medium and cook the chopped onion until softened, about 5 minutes.
- 7
Add the minced garlic and cook for an additional 1-2 minutes.
- 8
Add the red wine, beef broth, tomato paste, and dried oregano.
- 9
Stir to combine and bring to a boil.
- 10
Return the browned beef and sausage to the pot.
- 11
Cover the pot and transfer it to the oven.
- 12
Bake at 300°F (150°C) for 2-3 hours, or until the beef is tender.
- 13
Season with salt and black pepper to taste.
- 14
Serve hot, garnished with toasted almonds.