Durham Ranch Beef Stew

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Ingredients

  • 5 lbs. Durham Ranch Stewing beef – cubed
  • 2 T. vegetable oil Kosher salt – to taste
  • Ground Black pepper – to taste
  • 2 large yellow onions – large diced
  • 5 carrots – peeled and large diced
  • ½ head celery – large diced
  • ½ cup garlic – chopped
  • 1 bunch fresh rosemary – leaves only
  • 1 bunch fresh parsley – leaves only
  • 1 bunch fresh sage – leaves only
  • ¼ cup tomato paste
  • ½ bottle red wine
  • 3 quarts chicken stock
  • 3 quarts beef stock
  • 3 russet potatoes – peeled and large diced
  • 2 bay leaf
  • 1 T. dry oregano
  • 2 t. smoked Spanish paprika

Preparation

  1.  Heat oil in a large pot and add beef to brown (10-15 mins) – season heavily with salt and pepper
  2. When beef is brown remove from pot and set aside
  3. Blend garlic, sage, rosemary, and parsley with a little water; add to pot and cook about 10 mins
  4. Add onions, celery, and carrots  to the same pot – cook until slightly tender
  5. Add tomato paste and incorporate into veggies; add beef back into pot
  6. Add red wine and bay leafs – cook until liquid is reduced by ½
  7. Add both chicken,  beef stock, and potatoes – simmer about (30-40 mins) til beef is tender
  8. Add oregano and paprika; season with salt and pepper as needed
  9. Enjoy!