Beef Stew

Beef Stew

Serves 4-6

2 lb. beef stew meat, cut into bite-sized chunks

3-4 ribs celery, diced

2-3 carrots, diced

1 medium onion, diced

2 t garlic powder

1/3 cup of AP flour

2 t Italian seasoning

2 T tomato paste

1 and ½ cups red wine

4 cups of beef stock

2 T Worcestershire sauce

1 lb baby red potatoes, halved

2 T cider vinegar

¼ cup olive oil

Salt and pepper to taste

Blue cheese crumbles and minced chives for garnish (optional)

Add beef to a large bowl followed by flour, 1 t garlic powder and salt and pepper to taste. Toss until beef chunks are thoroughly coated in seasoned flour.

Add the olive oil to a Dutch oven or large pot over medium high heat. Brown the beef, working in batches if needed, until golden brown on all sides.

Remove beef and add carrot, celery and onion to the pot. Add in 1 t garlic powder, 2 t Italian seasoning and season with salt and pepper. Stir and sweat veggies for 3-5 minutes or until softening. Make a well in the middle of the pot and add in the tomato paste. Cook out for 2-3 minutes or until paste is turning dark red.

Mix everything well and deglaze the pot with the red wine. Scrape the fond off the bottom of the pot. Return the beef and any accumulated juices to the pot. Add in stock and Worcestershire sauce. Bring it to a simmer and place a lid on, leaving it slightly uncovered.

Cook at a bare simmer for 90 minutes, stirring occasionally. Add in the potatoes and return to a simmer. Continue to cook partially covered for 30 minutes. Taste and adjust seasoning with salt and pepper as needed. Add cider vinegar and serve immediately garnished with blue cheese crumbles and chives.