Beef Stew

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes

1/2 cup all-purpose flour

Kosher salt and black pepper

Olive oil

3 large carrots, chopped

4 celery stalks, chopped

1 large onion, chopped

1 12 oz package of baby portobello mushrooms

4 cloves of garlic, minced

2 bay leaves

1 tablespoons thyme 

1 6oz can of tomato paste

1 1/2 cups good red wine

2 cups beef stock

2 pounds red potatoes, cut into 1-inch cubes.

Serves 8

1. Preheat oven to 350 degrees.
2. Heat a large dutch oven over medium heat and add 2 tablespoons of olive oil. Take the beef and patch dry. Season the beef generously with kosher salt and pepper. Place the flour in a small bowl. Once the oil is heated, place a few pieces of beef in the flour and lightly coat, then immediately brown in the hot oil. Brown all of the beef in small batches. You may have to add a tablespoon of olive oil, in between each batch. Place the browned beef on a plate and set aside.
3. Add 2 tablespoons of olive oil to the dutch oven. Add the carrot, celery, mushrooms, onions and garlic to the dutch oven. Season generously with salt and cook for about 5 minutes, till the veggies are soft.
4. Next add the tomato paste and cook for about 1 minute. Next add the wine and stir till the stew is thick, about 1 minute. Next add the beef, beef stock, thyme and bay leaves. Bring to a boil and place in the oven.
5. Cook for about 2 hours and then add the potatoes. Cook for another 45 minutes. Remove from the oven and skim as much oil off the top as possible. Serve with crusty bread. Enjoy!

Perfect on a good day!

Dry the meat and season with salt and pepper. Place the flour in a small bowl.

Veggie prep!

Lightly flour the meat and brown in small batches. Don't flour till its just about to go in the pan.

Once all the meat is browned, place on a sheet and set aside. 

Heat olive oil and place the carrots, celery, onion, mushrooms and garlic.

Cook till the veggies are soft.

Next add the tomato paste and cook for about 1 minute. Then my camera died, so after the tomato paste, add the red wine. Cook for about 1 minute, then add the beef, beef stock, bay leaves and thyme. Bring to a boil and place in the oven.

After two hours, add the potatoes and cook for another 45 minutes. So yummy!