Tuesday, October 20, 2015

My New Favorite Beef Stew

Now that it's getting colder, I recently got out one of my favorite recipes for beef stew.  However, a while ago I realized that it's far too complicated for everyday use.  It has a few ingredients that tend to be duplicated (two types of onions), or can just omitted. (Does 1/2 tablespoon tomato paste REALLY add that much flavor to a huge pot?)

So, I've modified it a bit. It's a very easy recipe that serves six. and makes the entire kitchen and house smell delicious. This modified recipe is easier to find ingredients for, it reduces chopping, and, of course, I've added more wine to my original recipe.  :)

2lbs. chuck beef cubed
1/4 cup flour
salt and pepper
1 tablespoon butter
1 tablespoon canola (or vegetable) oil
2 large carrots
2 ribs celery
1 large white onion
3/4 bottle red wine (cabernet sauvignon or merlot)
12-14 oz canned chopped tomatoes
1/2 cup beef broth
1 Russet Potato

1) In a large plastic bag add 1 teaspoon of salt and pepper, and all the flour
2) place cubed beef into bag and cover with flour mixture
3) in a deep skillet or pot, heat butter and oil over medium-high heat
4) shake off flour, and place beef in butter/oil mixture
5) brown beef on all sides, and remove from pot
6) Add carrot, celery, and onion to pot on medium-high heat until onions have barely started to brown
7) Pour in wine, and stir to loosen stuck vegetables
8) Add tomatoes and beef broth
9) Stir for 5 minutes
10) Add browned beef to pot
11) Cook over low heat to simmer for at least 2 hours. Add chopped potato to stew about 1.5 hours before serving.

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