The most comforting winter meal: Red Wine Braised Beef Stew. Although it is time consuming, it’s really easy to make considering how flavorful it is. A lot of the “cooking” time is it just chillin out in the oven. So don’t be intimidated! It’s nearly impossible to mess up. Tastes even better the next day so it is perfect to make the night before for Christmas Eve dinner when you are busy wrapping presents. Make sure you get lots of crusty bread to soak up that delicious sauce. YUM!
Add avocado oil to your dutch oven and once hot, add the beef. When browning the meat, do it in batches if needed. If you overcrowd the pan, the meat will steam and not brown!
Add the vinegar to the pot and use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom (this is deglazing the pan). Stir in the onion, garlic, and shallot, reduce the heat to medium, and cook, stirring occasionally, until the onion slices are translucent, 6 to 7 minutes. Stir in the tomato paste and ketchup and stirring and scraping the bottom of the pan to prevent sticking.
Add the beef with any accumulated juices to the pan. Sprinkle with the tapioca starch and stir the beef mixture for 1 minute to toast the starch. Add the beef broth, red wine, bay leaves, thyme, oregano, remaining 1/2 teaspoon salt, and a few twists of pepper and stir to combine. Bring the stew to a boil, cover, place in oven, and bake for 1 1/2 hours. Add the carrots and potatoes and cook until the meat is tender, about 1 hour.
Serve garnished with parsley and with crusty bread to soak up the amazing sauce!