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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot. Ingredients:
1 tablespoon olive oil |
1 1/2 lbs boneless beef chuck (cubed) |
1 cup minced onion (optional) |
3 garlic cloves (minced) |
1 cup burgundy wine (or cooking wine) |
2 cups tomato sauce |
1 (14 ounce) can beef broth |
2 teaspoons fresh rosemary (minced) |
2 bay leaves |
pepper (to taste) |
3 -4 large carrots (chunks) |
1/2 cup celery (sliced) |
1/2 cup frozen peas (thawed) |
1 -2 large potato (diced) |
3 tablespoons flour |
1/4 cup cold water |
Directions:
1. Heat oil in large pan over med-high heat.
2. Add beef and saute for five minutes, browning on both sides.
3. Remove meat from pan.
4. Add onion and garlic.
5. Saute five minutes.
6. Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
7. Bring to a boil.
8. Add beef and simmer 1 hour.
9. Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
10. Add the flour and water and cook five more minutes.
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