Ingredients
Equipment
Method
- Season stew meat with salt & pepper, then toss in flour.
- Brown ¼ cup butter in a hot 12" cast iron skillet.
- Sear seasoned, floured meat in the hot brown butter until dark brown on each side, about 3-5 minutes.
- Remove the seared beef and set aside on a plate.
- Saute garlic, onion, and mushroom in the beef drippings until translucent, then set aside with the beef.
- Add the red wine to the hot skillet & drippings and reduce by half.
- Then add the bone broth and oils or herbs, reduce for 5 minutes.
- Add the beef, onions, garlic, and mushrooms back into the reduction and cover the skillet with a lid.
- Roast in the oven at 275°F for two hours or until the beef is fork tender.
- Serve as is or shred with forks.
Nutrition
Notes
This goes perfectly over my sourdough amish bread, or – if you’re not into sourdough, I have the quick amish bread version too. Either way, so good. Now, for photo sake I left it looking pretty but I’m a savage foodie and usually add a mountain of mashed potatoes and cheese on top. Sorry for party rockin.