Dutch Oven Beef Stew

Ingredients

• 1 Asian pear (cored, peeled, and roughly chopped)
• 1 can fire roasted tomatoes
• 1 medium red onion (roughly chopped)
• 1 red bell pepper (roughly chopped)
• 4 cloves garlic (chopped)
• 1 habanero (de-seeded and de-veined)
• 1 medium sweet potato (cut into thick diagonal slices)
• 1 lb chuck roast (cut into 1/2 inch chunks)
• 1 tbsp paprika
• 1/2 tbsp all spice
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 cups red wine
• 1 cup chicken or beef broth
• 1/4 cup soy sauce
• 2 bay leaves
• 2 thyme sprigs
• 1/2 pound fresh okra (sliced short-wise)

Instructions

1. 1

   --- Make the Puree ---

2. 2

   Purée the tomatoes, bell pepper, habanero, pear, garlic, and onions. Set aside.

3. 3

   --- Make the Stew ---

4. 4

   Allow beef to reach room temperature. Season with salt and pepper

5. 5

   Brown in all sides, remove and set aside.

6. 6

   Add 2 cups of purée to the pot and cook for 1-2 minutes. Add half the spices.

7. 7

   Add the wine deglazing the bottom of the pan. Cook 1-2 minutes to cook off alcohol. Add soy, broth, bay leaf and thyme. Bring to a boil then simmer 5 minutes.

8. 8

   Add the beef back. Cover and bake in the oven for 1 hour at 325 degrees.

9. 9

   Add sweet potatoes and cook for another 30-45 minutes. Add the okra last 15 minutes of cooking.

10. 10

    If not cook to desired consistency then add a water + corn starch slurry.