Ingredients: |
Ingredients: 3 lbs stew meat or boneless chuck roast, cut into 2-inch chunks (deer works well)
3 T vegetable oil
2 tsp salt
1 T freshly ground pepper
2 yellow onions, diced
1/4 C flour (good with seasoned flour)
3 cloves of garlic
1 C red wine
6 C beef broth
1/2 tsp rosemary
1 bay leaf
1/2 tsp thyme
4 carrots, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
6 large potatoes, peeled and cut into chunks
fresh parsley to garnish (optional)
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Directions: |
Directions:On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon and set aside.
Add the onions and saute for 5 minutes, until soft.
Reduce heat to medium-low, and add flour. Cook for 2 minutes stirring often.
Add the garlic and cook for 1 minute.
Add the wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes, then add the broth, bay leaf, thyme, rosemary, and the beef.
Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before serving. Garnish with fresh parsley if desired. |
This recipe for Old Fashioned Beef Stew is from