Dextrose-Infused Beef & Preserved Tomato Stew

Instructions

1. 1

   Cut the lean beef stew meat into bite-sized cubes if not already done.

2. 2

   Finely chop the onions and garlic cloves.

3. 3

   Heat the olive oil in a large pot over medium-high heat.

4. 4

   Add the beef cubes to the pot and brown them on all sides for about 5-7 minutes.

5. 5

   Add the chopped onions and garlic to the pot. Sauté for 3-4 minutes until the onions are translucent.

6. 6

   Stir in the dextrose and cook for 1 minute, allowing it to dissolve and slightly caramelize.

7. 7

   Add the canned tomatoes (with their juice), dried thyme, chili flakes, and salt. Mix well.

8. 8

   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 60-75 minutes, stirring occasionally, until the beef is tender and the flavors are well combined.

9. 9

   Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.