It may sound crazy, but I promise that you’ve never had meat and potatoes that taste like my Aunt’s! She finally told me her little secret ingredient, which is to add some white wine to the pot.

The wine brings out the flavors in the meat and potatoes, but it doesn’t leave behind an alcohol taste. The meat stays tender, while the potatoes taste bright and fresh!

I brought this dish to my Church’s pot luck, and everyone was pleasantly surprised. Now, they’re all asking me for the recipe! I thought I’d share it online, so everyone can try it out.

 

Ingredients:

1½ POUNDS BEEF CUBED

4 TABLESPOONS LARD

1 TABLESPOON SALT

1/4 TEASPOON BLACK PEPPER

1 BAY LEAF

1 LARGE ONION CHOPPED

1 LARGE GREEN BELL PEPPER CHOPPED

4 TABLESPOONS TOMATO PUREE

1/2 CUP DRY WHITE WINE

1 CUP WATER

2 POUNDS POTATOES CUBED

 

Instructions:

In a large pot or Dutch oven, brown the meat in the lard. Add the salt, black pepper, bay leaf, onion and bell pepper, and sauté lightly. Add the tomato puree, wine and water, and stir to combine. Simmer, covered, until the meat is just about finished. Add the potatoes and simmer until the meat and vegetables are tender.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: You can replace the water with beef broth for an even deeper flavor.

Recipe courtesy of: Budget Savvy Diva

Image courtesy of: Hey Miki Hey Miki