This hearty beef stew features plenty of comfort-food deliciousness. Enjoy with a fresh loaf of warm bread.

Prep time:20-25 minutes (Plus 2-3 hours marinating time)
Cook time: 50 minutes
Serves: 4

• Ingredients:
• 2 lbs chuck beef roast, cut into 1” cubes
• 10 garlic cloves, chopped and divided
• 1 T. smoked paprika
• 2 T. extra virgin olive oil, divided
• Sea salt and black pepper to taste
• 4-5 medium red potatoes, peeled and chopped into 1” pieces
• 2 onions, sliced
• 1 15 oz. can diced tomatoes, drained
• 1 cup dry white wine
• 2 cups of beef broth
• 1 cinnamon stick
• Fresh parsley, rough chopped for serving

Directions:

1. In a large bowl, add the meat, half of the garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste. Mix well and let rest in the refrigerator for 2-3 hours for the flavors to blend.
2. When ready to cook, heat a skillet over medium heat. Add the remaining tablespoon of olive oil. Add onions and remaining garlic until onions become translucent and lightly browned.
3. Add tomatoes and cook for a minute or two then glaze with the white wine. Stir well scraping bottom to lift any stuck-on bits of fond from bottom of pan.
4. Simmer for 5 -10 minutes. Remove from heat and set aside.
5. Heat a Dutch oven or stock pot over medium heat. Add the meat mixture scraping any seasoning and juices from the bowl into the pot.
6. Add chopped potatoes to the pot.
7. Add the onion, garlic, tomato and wine mixture to the top of the potatoes.
8. Pour in the broth.  Add cinnamon stick and stir it all together.
9. Bring to a low boil and cook uncovered for 30-45 minutes or until beef is tender and potatoes are cooked through
10. Let rest 5 minutes. Season to taste with additional salt and pepper.
11. Spoon hot stew into individual serving bowls. Sprinkle with fresh parsley. Serve with warm bread. Enjoy!