Beef Stew

Ingredients

• 2 lb Stewing beef
• Flour
• 5 med. Potatoes
• 3 carrots
• Peanut oil
• 2/3 c dry white wine.
• 2 med. onions unpealed and studded
• with 6 cloves
• 1 t dried Rosemary
• 1 t dried Thyme
• 1 t dried Basil
• 4 Cloves garlic, minced and crushed
• 3 T Worchestershire sauce
• 1 14 oz. can beef or chicken stock
• Salt and Pepper to taste
• 2 Bay leaves

Directions

Dredge beef in flour and brown in batches over very high heat in oil. High heat is important. You must carmalize the beef juices and brown the flour well, or the stew will taste like raw flour. If between batches, you fear that you will burn the flour stuck to the bottom of the pan, deglaze with cold water and add the contents to the browned beef in a dutch oven. Otherwise deglaze after all the beef is browned.

Add the stock and a little water if neccessary to cover the beef in the dutch oven and simmer slow for 1/2 hour. You will see bits of flour floating around, and it won't smell like mutch at this stage, but don't worry. Skim off fat as it forms. After the 1/2 hour add wine, Bay leaves, Thyme, garlic, and onions. Simmer an additional 1/2 hour.

Add potatoes (diced), and carrots (sliced), Worchestershire and additional water, stock or wine until the vegitables are almost covered. Bring to a boil, reduce heat and simmer 30-40 minutes or until vegitables are tender. Add Basil and simmer 5 minutes. Adjust seasonings, and serve.

Notes:

For extra richness add 1 T of tomato paste when you add the vegetables.

For a little heat add 1/2 t red pepper when you add the wine.

Remove bay leaves and onions before serving. Removing the onions allows it to keep longer in the fridge.

Submitted 6/13/05.
Source: Stu's kitchen
Submitted By: Stu
stucook@bright.net
Beef Stew