Free of: All top allergens and gluten-free.

Ingredients

• 2.2 lbs (1 kg) stewing beef
• 1 ⁄ 4 cup (60 mL) vegetable oil
• 2  medium white onions, diced
• 12 cloves garlic, whole and peeled
• 4 carrots, peeled, diced
• 4 celery stalks, diced
• 12 button mushrooms
• 1 ⁄ 4 cup (60 mL) tomato paste
• 4 bay leaves
• 8 thyme sprigs
• 6 cups (1.5 L) beef broth [Look for allergen-free, gluten-free brand]
• 2 cups (475 mL) red wine [Substitute: use 2 more cups of stock instead]
• 12-14 baby potatoes

Method

1. Heat oven to 350° F. In a Dutch oven or large pot, heat oil over high heat. In 2-3 batches, brown meat and transfer to platter.
2. Add onion, garlic cloves, carrots, celery and mushrooms to pot. Sauté 4-6 minutes on medium heat.
3. Stir in tomato paste; cook 2-3 minutes.
4. Add the herbs, stock and wine to the pot. Bring to boil, return beef to pot, cover with an oven-proof lid or foil. Place pot in oven and cook for 1 hour.
5. Meanwhile, boil potatoes until lightly cooked. Drain, set aside.
6. Add potatoes to stew. Cook a further 1½ hours in oven.
7. Ladle into soup bowls; serve and enjoy.