Beef Stew

Nice hearty meal.    

BEEF STEW

(serves 6-8)

Ingredients:

*2 tablespoons vegetable oil

*1/4 cup all-purpose flour (or 1/8 cup corn starch)

*salt &  pepper to taste (about 1/2 teaspoon each)

*2 1/2 pounds roast, cut into bite size pieces

*1/2 cup water

*1 tablespoon vegetable oil

*4 medium carrots,  peeled and sliced into bite size pieces

*4 celery stalks, sliced  into bite size pieces

*1 large sweet onion, sliced into bite size pieces

*4 garlic cloves, minced

*2 tablespoons butter

*1 (8 ounce) package mushrooms, sliced

*2 tablespoons flour (optional)

*1 cup red wine

*4 cups beef stock

*1 quart stewed tomatoes (I can my own)

*2 tablespoons Worcestershire sauce

*3 teaspoon Italian seasoning

*1 teaspoon ground black pepper

*1 teaspoon salt

*1 tablespoon dried parsley flakes

*1/2 tablespoon sugar (If you use a sweet red wine skip this step)

*1 teaspoon smoke paprika

*4 - 4 1/2 cups halved small potatoes 

*1 cup frozen peas

Directions:

~Mix 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon garlic powder together.

~In a large bowl, add 2 1/2 pounds bite size piece of roast beef.

~Sprinkle flour mixture over top of roast beet and stir until well coated.

~In a large skillet heat up 2 tablespoons vegetable oil over medium-high heat.

~Once hot, add roast beef and fry for 10 minutes, stirring often, browning on all sides.

~Once browned, remove from skillet and place into a large stockpot.

~Stir 1/2 cup water to pan to deglaze the bottom of the skillet.

~Add liquid to stockpot.

~In the small skillet, add 1 tablespoon vegetable oil, 4 sliced carrots, 4 sliced celery stalks, and 1 large sliced onion, cook for 5-6 minutes, stirring often.

~Add 4 minced garlic cloves and cook for another minute, stirring often.

~Add  veggies to stockpot.

~In the same skillet, add 2 tablespoon butter and melt.

~Add 8 ounces sliced mushrooms and cook for 5-6 minutes or until mushrooms are browned.

~Stir in 2 tablespoon flour (optional) and cook for 1 more minute, stirring the entire time.

~Add mushrooms to stockpot.

~Add 1 cup red wine, 1 quart stewed tomatoes, 2 tablespoons Worcestershire sauce, 4 cups beef stock,  3 teaspoons Italian seasonings, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 tablespoon dried parsley flakes, 1/2 tablespoon granulated sugar, and 1 teaspoon smoke paprika and stir until well mixed.

~Preheat oven to 350 degrees.

~Place stock pot on burner over medium heat, and bring to a boil.

~Cover and place in oven.

~Bake for 2 hours.

~Remove from oven and add 1 cup frozen peas and 5 cups small halved potatoes.

~Cover and return to oven for 1 hour or until potatoes are tender.