2 pounds of stew meat, or any other beef or venison
2 bigish onions
2 bigish tomatoes
8 cloves of garlic
1 bag of those baby carrots
6 potatoes
1 cup pinot noir
1/4 cup barley (optional)
Dice the onions, and mince the garlic, throw it in a big ass pot that has a lid with some olive oil. Fry over high heat, stirring frequently until the onions are translucent.
The meat should be in 1 inch cubes, chuck it in the pot with the onions. Continue to cook over high heat until the meat is nicely brown.
Add the wine, and some water. Peel the pototes, cut into 1 inch cubes. Cut the tomatoes as fine as you can. Throw them in the pot with the rest of the ingredients. Add more water so everything is covered.
Spices you can just kind of make up, based on your personal
taste, but true pinot stew is spicy. Here is what I would recommend:
1/2 tsp salt
1 tsp ground black pepper
1/4 tsp cayenne pepper
a couple shakes crushed red paper
2 bay leaves
3 of those skinny red peppers
a bunch of that liquid brown stuff
8 dashes red hot sauce
8 dashes green hot sauce
a bunch of oregano
a bunch of basil
Then just cook the shit out of it, the longer the better. You
can eat in about 2 hours but 4 is better. Check the water
from time to time.
