Argentinian-German Stew with Roasted Vegetables
A hearty and flavorful stew inspired by German cuisine, infused with the bold flavors of Argentina. This recipe features tender beef, roasted vegetables, and a tangy mustard kick.
Ingredients
- ●1 1/2 pounds Beef Stew Meat
- ●1 large Onion
- ●4 medium Carrots
- ●3 large Potatoes
- ●2 tablespoons Argentinian Mustard
- ●2 tablespoons All-purpose Flour
- ●1 cup Red Wine
- ●2 cups Beef Broth
- ●2 cloves Roasted Garlic
- ●1/4 cup Fresh Parsley
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the carrots and potatoes with 1 tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
- 3
In a large Dutch oven, heat the remaining 1 tablespoon of oil over medium-high heat.
- 4
Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- 5
Add the onion to the pot and cook until softened, about 5 minutes.
- 6
Add the mustard, flour, and garlic to the pot and cook for 1-2 minutes.
- 7
Add the red wine and beef broth to the pot, scraping up any browned bits.
- 8
Return the beef to the pot and bring to a boil.
- 9
Transfer the pot to the preheated oven and cook for 2-1/2 to 3 hours or until the beef is tender.
- 10
Stir in the roasted garlic and chopped parsley. Season with salt and pepper to taste.
- 11
Serve the stew hot, garnished with additional parsley if desired.