This is a cross between chicken tortilla soup and white bean chili and dished up in clay bowls that my dad used to serve up roasted oysters from the grill in :)
I thought these were the perfect rustic vessels to carry this thick, creamy, spicy meal.
The white beans give your palate a sense of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup.
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It's cozy and comforting for your soul by way of your stomach. My dad made scrumptious vegetable and beef soup. This hearty beef stew is a nod to his creation but kicks it up several tasty notches with a healthy dose of Jacob’s Creek Cabernet Shiraz red blend.
I also pair 3 different herbs, which my dad never experimented with, and a fresh selection of veggies, tomatoes and beef broth. What really differentiates beef stew from soup is dredging the pieces of beef in flour and browning them . That lends the thick base as opposed to a broth consistency.
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