One Pot London Broil Red Wine Stew

Great for meal prep if that’s your thing. Even better when served the day after cooking after it’s been chilling in the refrigerator.

Ingredients:

2 lbs London broil

1 bottle pinot noir

1-1/2 c beef stock

1 yellow onion

5 cloves garlic

1 butternut squash

1 sweet potato

Salt

Black pepper

1 sprig each rosemary, sage and thyme

How to make it:

Cut squash and sweet potato into 1 inch cubes.

Fine chop onion.

Peel garlic and cut root end.

Cut london broil into 1 inch cubes.

Warm our dutch oven up over medium high heat for 2 minutes. Place in 2 tbsp oil and sear meat in batches. Sear meat on all sides until nice and caramelized. Add more oil if needed for each batch, I did 2 batches of searing the meat.

Once the meat is seared, reduce heat to medium low. Place in the chopped onion and sweat for 5-6 minutes until slightly caramelized. Add the meat back to the dutch oven along with the squash, garlic and potato. Pour in the bottle of wine and stock. Turn up the cooking temperature to high and bring liquid up to a boil. Turn off the heat and cover the dutch oven with a lid.

Place in preheated 300 degree oven and cook 2-1/2-3 hours. Check on the liquid level after the halfway mark. The braising liquid shouldn’t have reduce too much, but you can add more stock if it has.

The meat will pull apart very easily when done. Serve with garlic bread, a glass of red wine if desired and a side salad.

Enjoy!

Logan