Really hearty – good for the cold winter nights. Even better when done ahead and re heated.
Ingredients:
- 3 lbs pot roast, trimmed and chunked
- 1/2 c sherry
- 1 c Manzanilla (dry white wine)
- 2 tsp paprika
- 1/2 tsp ground cloves
- pinch of saffron
- 1/4 c sun-dried tomatoes
- 3 onions chopped
- 8 cloves garlic, chopped
- 3 red bell peppers
- 1 # mushrooms (Italian brown)
- 1/4 tsp nutmeg
- 1/4 c sherry
- 1 c broth/water
- salt and pepper
- olive oil
Directions:
- Preheat oven to 350°
- Combine onion, garlic, sherry wine, paprika, saffron. clove, salt and pepper in a zip-lock and marinate meat for 2 – 3 hours.
- Remove meat from marinade.
- Heat 1T olive oil in oven safe stew pot.
- Brown meat in olive oil.
- Remove meat – I put meat in storage container that I will use for leftovers.
- Add more oil if needed and saute onions.
- Add garlic and saute for 1 minute.
- Add meat, marinade, and tomatoes to pan.
- Cover and bake 350° for 1 1/2 hours.
- Heat 1T olive oil in large frying pan.
- Saute red peppers and remove to container.
- Add more oil if needed and saute mushrooms.
- Add nutmeg and remove to container with peppers.
- Deglaze pan with sherry.
- Add peppers, mushrooms, and broth to meat.
- Cover and return to oven and bake 1/2 hour.
If you want a thicker stew, place pot back on stove and add a roux of 2T flour and 2T butter blended together. Stir well and allow flour to cook and thicken stew.
Serve with noodles or rice
Serves: 8-12
Source: Margie’s imagination