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Ingredients
1 lb of Chuck Meat
1 Small Bag of Fingerling Potatoes
3 Medium Carrots – Peeled
2 Celery Stalks
1 Bag Pearl Onions
1 Leek
5 Cloves Garlic
Bunch of Thyme
2 Bay Leaves
½ Bottle of Red Zinfandel
4 Cups Beef Stock
1 Small Can Tomato Paste
2 oz. 100% Cocoa Chocolate
Olive Oil
Salt and Fresh Ground Pepper
Instructions
Soak the Pearl onions in water, this will help peeling them. Chop the Celery, Carrot, Leek into 1 inch slices, wash thoroughly in cold water. With a Paring Knife, slice the ends and tips off the Onions, peel away the first layer, continue till finished.
In a deep sauce pot, heat enough Oil to cover the base. Season the meat thoroughly with salt and pepper. Add and brown till there is a nice deep crust. Remove from the pot; add in the Vegetables and Garlic. When browned, add in the Tomato Paste and sauté till well incorporated. Deglaze the pot with the Zinfandel, add the beef stock and the Thyme and Bay leaves. Cook covered for about 45 minutes on med heat, or until the potatoes are fork tender. Remove the lid and let the liquid reduce. Add the Chocolate for richness and to give the sauce a nice sheen. Remove the thyme and bay leaves.
Season with salt and pepper if necessary. Serve and enjoy with friends or family for a comfortable movie night. Bon Appetit!
((OMFG I’ve got to make this. I love stwe.))
(Source: movierecipes.net)
Times have changed from the six years since I first met Toothless. Oh, no Berk is still a cold, wet, and miserable place but things have changed for me.
For the better or the worse? You'll have to stick around to find out.
For the better or the worse? You'll have to stick around to find out.
