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  • Ingredientsbeef

    • 1 1/2 Pounds stew beef, cut into 1 1/2inch cubes
    • 1 Teaspoon dried thyme
    • 1 Teaspoon dried oregano
    • 1 Teaspoon dried rosemary
    • 1 Teaspoon paprika
    • 2 Teaspoons salt
    • 1 Teaspoon ground pepper
    • 2 Tablespoons extra-virgin olive oil
    • 2 Tablespoons unsalted butter
    • 1 Cup frozen pearl onions
    • 2 garlic cloves, pushed through a press
    • 16 Ounces red wine
    • 1 Pound green beans, cut into 1-inch pieces
    • 1/2 Cup baby carrots
    • 2 Tablespoons Thick-It-Up


    1. Heat oven to 325°F.
    2. Toss beef with thyme, oregano, rosemary, paprika, salt and pepper.  Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
    3. Melt butter in Dutch oven or crock pot. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.
    4. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.
    5. Add green beans and carrots; cook 15 minutes more, just until beans and carrots are tender.
    6. Transfer Dutch oven to stove top over medium-high heat.  Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
    7. Adjust seasonings to taste and serve immediately.