GRAVEYARD BEEF STEW

Ingredients:

1	kg	whole MONTEREY BEEF BRISKET
1/4	tsp	iodized fine salt
1/4	tsp	pepper
1/2	tsp	paprika
2	tbsp	cooking oil
1/4 cup + 2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2	pc	white onions, minced
1	pc	minced garlic
2	tbsp	tomato paste
1	cup	red wine (optional)
2	cups	beef stock
2	pc	bay leaves (laurel)
1	cup	baby potatoes, peeled
1	cup	sliced red bell peppers
1/2	cup	whole black olives
1-1/4	cups	MAGNOLIA ALL-PURPOSE CREAM

Procedure:

Season beef with salt, pepper and paprika. Set aside.
Heat oil and 2 tbsp butter in a pan for 2 minutes. Sear seasoned beef in the hot pan for 30 seconds on each side. Set aside.
In the same pan, sauté onions and garlic for 2 minutes then add tomato paste. Cook until paste is dark red. Add wine while stirring and simmer for 3 minutes. Lower heat then add beef stock, bay leaves and seared beef. Cover and cook for 2-3 hours until meat is tender. Remove beef from sauce and transfer to a plate. Set aside.
Continue to simmer sauce. Add potatoes. Cook until tender and sauce is reduced in half. Add bell peppers and olives then add cream. Turn off heat and add 1/4 cup butter and stir. Season to taste. Set aside.
Slice beef thinly and arrange on plater. Pour sauce and top with olives, potatoes and red bell pepper on the side. Serve.

Makes 5-6 servings.

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