6 shallots peeled
1 tablespoon olive oil
5 tablespoons butter unsalted
1 pound beef chuck cut into 1-inch squares
1/3 cups flour
4 jalapeno peppers stemmed and seeded
2 carrots peeled and cut into 2-inch pieces
1 large potato peeled and cut into 2-inch pieces
1/2 red onion peeled and diced
1 cup port wine
2 cups beef stock
1 tablespoon dried sage leaves
1 tablespoon dried oregano leaves

Kosher salt to taste
Freshly ground pepper to taste
Preheat oven to 350.
Toss shallots with olive oil.
Place in a small pan and roast in the oven for 35 minutes.
Heat butter in a large deep saucepan over medium heat.
Coat the beef in flour to coat then place in hot butter and increase the heat.
Sauté beef cubes on all sides for 10 minutes.
Do not crowd the meat or it will steam rather than brown.
Remove pan from heat then transfer to a bowl and cover it loosely with foil to keep warm and set aside.
Mince jalapenos.
Place the pan back over medium heat and in the remaining butter sauté peppers, carrots, potato and onion tossing to prevent burning until onions turn translucent.
Add the wine, stock, sage and oregano gently stirring on the bottom of the pan to release any solidified pan juices.
Cook stew over low heat with the lid slightly ajar for 40 minutes.
Add reserved shallots and beef then stir to combine and continue cooking for another 20 minutes.
Season with salt and pepper