Ingredients:
6 whole shallots
1 tablespoon olive oil4 tablespoons unsalted butter or vegetable oil
1 lb. beef chuck, cut into 1-inch cubes (or pre-cut stew meat)
1/3 cup flour
3-4 jalapeños, seeded and minced
2 carrots, peeled and cut into 2-inch pieces
1 large potato, peeled and cut into 2-inch pieces
1/2 red onion, peeled and diced
1 cup port or red wine
2 cup beef stock (fresh or canned)
1 tablespoon rubbed sage
1 tablespoon dried oregano
2 teaspoon kosher salt
1 teaspoon freshly ground pepper
Directions:
Toss shallots with olive oil and roast in a 350 degree for 35 minutes or until soft and brown. Set aside. Heat butter or vegetable oil in a large deep saucepan/dutch oven over medium heat. Toss beef with flour to coat and place in hot butter or oil. Increase heat and sauté for 5-10 minutes. (Don’t crowd the meat.) Transfer meat to a bowl, cover it loosely with aluminum foil, and set aside. Using the same large saucepan/dutch oven, sauté jalapeños, carrots, potato, and red onion in meat drippings over medium heat, tossing to prevent burning, until onion turns translucent. Stir in wine, beef stock, sage, and oregano. Cook over low heat, with lid slightly ajar, for 30-40 minutes. Stir in reserved beef and shallots, and continue cooking for 30 more minutes or until meat and vegetables are done. Season with salt and pepper. Serve hot.
