Beef stew

Image: 

2 lbs stew meat
4 cups beef broth
2 tsp salt
3/4 tsp rosemary
3/4 tsp thyme
2 bay leaves
1 tsp sugar
1 tsp salt
3/4 tsp ground black pepper
1/3 cup flour
3 tbs tomato paste
2 tbs oil
1 tbs butter
1 large onion
3 cloves minced garlic
3 large carrots, sliced
2 large celery stalks, sliced
2 - 3 potatoes, chunked
1 cup red wine

In a plastic bag, combine flour, salt and pepper. Add in the stew meat and toss rapidly to evenly coat the meat.

Pour oil and margarine into a large Dutch oven and brown the meat, making sure to brown all sides. When done, set meat aside.

Add onions to the Dutch oven and cook for about six minutes, stirring often and scraping up the goodies from the bottom of the pan. Add garlic and cook for another minute.

Add wine, bring to a boil. Continue boiling for a few minutes until nearly evaporated.

Return meat to the dutch oven. Add broth, salsa and seasonings. After it comes to a boil, cover and simmer for an hour and a half.

Add vegetables, cover and let cook for another 60 minutes.

My preference: Instead of tomato paste, I use 1 small can Herdez salsa. Instead of red wine, I use 1/2 cup of strong blackberry brandy... trust me. :)

Tag: 
Recipe credit: 
Combined from a variety of sources

Add new comment

You must have Javascript enabled to use this form.