Beef Stew with Chives
1 1/2 to 2 lbs. beef chuck (small chuck)
2 tbsp olive oil
1 large onion (wedges)
1 tsp salt
1 tsp chile powder
1 1/2 tsp paprika
1/2 bottle dry red wine
2 tbsp flour (mix with a little water)
2 potatoes, peeled and cut into large pieces
5 carrots, cut into sticks
Minced chives for garnished
Preheat oven to 350
Heat a heavy Dutch oven over medium-high heat. Add oil then add onion, cook until onions begin to soften. Add beef cook until the meat well browned. Add salt, chile powder and paprika, stir well. Add red wine then add flour. Let it boil for a few minute then cover and put in the oven. Bake for 1 1/2 hours. After 1 1/2 hours put potatoes and carrots on top of the meat and cover the pot again bake for another 1/2 hour or until the meat and vegetable tender. Serve hot and garnished with chives. This dish goes well with corn meal bread.
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