2 lbs Beef Stewing Meat, in 2-3 inch “cubes”

the Brine + Spices from 1 jar Gordy’s Hot Chili Spears, 1/4 cup reserved

2 tbsp. Olive Oil

1/2 cup Red Wine

5 cloves Garlic, diced

8 oz. White Mushrooms, halved

2 large Carrots, diced, or 4 smaller Carrots, chopped

1 16 oz. can Whole Peeled Tomatoes

2 tbsp. Tomato Paste

1 tbsp. Whole Grain Mustard

3 cups Mushroom Broth

Sea Salt + White Pepper, to taste

In a medium bowl, combine meat and Hot Chili Brine, tossing to coat. Marinate, covered and refrigerated, for minimum three hours and up to overnight.

In a large dutch oven, heat olive oil on high and brown the beef in batches, removing to a plate once browned. If at any point you need to deglaze, use the red wine to do so.

Lower the heat to medium, and properly deglaze the dutch oven after adding the onion, garlic, mushrooms, and carrots. Add sea salt and white pepper to taste, then sautée, stirring occasionally, until veggies begin to soften (6-8 minutes).

Stir in tomato paste and mustard until combined, then add meat, its juices, and tomatoes to the dutch oven, breaking up the tomatoes with a spoon. Stir in the reserved 1/4 cup of Hot Chili Brine. Turn heat to high, then add broth until the meat and vegetables are covered. Bring to a boil, then lower heat and simmer, partially covered, for 3 hours or until meat is tender. Serve warm.