You don't often see the words 'blueberry' and 'beef' in the same sentence, but believe us, this stew is a surprisingly delicious combination of sweet and savory. 

'Stew beef' can come from many different cuts, most commonly: round steak, eye of round, chuck steak, chuck eye steak, and mock tender.

INGREDIENTS

• 2lbs cubed stew beef - chuck steak, round steak, eye of round, chuck eye. You can get them all in our Fall Stew Share.
• 2 handfuls fresh blueberries
• 2 cups baby carrots, sliced lengthwise
• 1 tablespoon butter
• salt & pepper
• 1/2 tablespoon oregano
• 1 tablespoon garlic powder
• 1 large onion, sliced
• 1/2 cup - 1 cup red wine
• Worcestershire sauce (optional) 

INSTRUCTIONS

1. Brown the beef in a large skillet or dutch oven, and add onions. Simmer on medium. 
2. Toss in the seasonings: salt, pepper, oregano, and garlic powder. Add the carrots and half a cup to one cup of red wine and a splash of Worcestershire sauce.
3. Add enough water so that the meat is mostly covered
4. Let stew for 30 minutes
5. In the last 10 minutes, add the blueberries and a tablespoon of butter to coat. 
6. Stew until the carrots are fork-tender.