Kobe Beef Stew with Garlic Mozzarella Bread

A hearty beef stew for the cold winter months. Serve with a red wine and soak up the savory broth with the toasted garlic mozzarella bread.

INGREDIENTS

For the stew:

• 3 lbs Kobe beef, cubed
• 1 lb potatoes, cubed
• 1 lb carrots, chopped
• 1 lb peas
• 1/2 onion, diced
• 4 cloves garlic, crushed
• 1 Tbs tomato paste
• 3 cups chicken broth
• 2 cups red wine
• 2 bay leaves
• 4 sprigs thyme
• 2 Tbs flour
• 2 Tbs vegetable oil

For the mozzarella garlic bread:

• 1 loaf of french bread, cut into slices diagonally
• 1 cup mozzarella cheese, grated
• 2 cloves garlic, crushed
• 2 Tbs garlic powder
• 8 Tbs butter, melted

DIRECTIONS

Preheat oven to 300 degrees.

In a large cast iron pot, combine vegetable oil and Kobe beef in a pot and cook until well done.

Meanwhile, combine tomato paste and garlic in a bowl and mix well.

Add carrots, peas, onions, garlic mixture, bay leaves, and thyme to beef pot and cook for 2 minutes. Slowly mix in flour until incorporated.

Add chicken broth and red wine and simmer for 2 minutes.

Add potatoes and place pot in preheated oven to bake for 45 minutes.

Remove pot from oven and season stew with salt and pepper to taste.

Place sliced French bread in a pan. Pour melted butter evenly over sliced bread. Distribute crushed garlic and garlic powder on each slice. Sprinkle mozzarella cheese evenly over each slice.

Broil in 550 degree preheated oven until mozzarella cheese is melted and the bread is golden brown.

Serve toasted cheese bread with stew.