Got a chill that won’t go away? Award-winning chef and friends of the McLarens, Tom Butcher, shares his delicious Winter Stew recipe to warm your insides.

Makes: 10
Prep Time: 30 minutes + overnight marinating
Cook Time: 1 1/2 hours

Ingredients

1 lb Beef Stew Meat (trimmed of fat)
1 lb Pork Shoulder (trimmed of fat)
1 lb Veal Stew Meat (trimmed of fat)
6 peeled & quartered carrots
4 ribs chopped celery
6 peeled & quartered potatoes
2 bunches chopped green onions
3/4 lb sliced mushrooms
1 3oz package sun-dried tomatoes
1 tsp dried sweet basil
3 bay leaves
2 tsp cajun meat seasoning
1 1/2 tsp salt
3 crushed garlic cloves
1 tsp dill weed
4 cups dry red wine
4 tsp olive oil

Instructions

Place beef, pork, potatoes, carrots, celery, onion, mushrooms, tomatoes, basil, bay leaves, Cajun seasoning, garlic, dill salt & Red Wine in a large glass or ceramic casserole dish.  Cover place in refrigerator to marinate for at least 24 hours (the longer the dish marinates, the more flavorful it becomes).  With a slotted spoon, remove meat from the bowl. Reserve other ingredients and wine marinate.  Heat large heavy pot ; add the olive oil. Brown the meats in small batches over high heat.  Add reserved ingredients. Bring to a boil, and then lower the heat to a simmer.  Cook for 1 1/2 hours, covered, until the meats are tender. Season with Cajun hot sauce to taste. Serve in heated bowls with French bread.

Wine Suggestion: Dry Full Body Red Wine

Credits:
Tom Butcher, award-winning experienced chef featured in the St. Louis Post gourmet section.

Comment