Beef Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 lbs chuck roast, cut up, with all fat removed
• 1 lb carrot, peeled and cut into thick slices
• 5 celery ribs, cut into thick slices
• 1 onion, very large, cut in half and then sliced up lengthwise
• 3 garlic cloves, minced
• 4 -5 potatoes, i use yukon gold, peeled and cut up into chunks
• 1 turnip, peeled and cut up into smaller chunks (optional)
• 1 cup frozen peas (optional)
• 1/2 cup flat leaf parsley, chopped roughly
• 14 ounces beef broth
• 6 ounces red wine, use any good wine that you would drink, not cooking wine
• 4 ounces tomato sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons italian seasoning
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 2 teaspoons kosher salt
• 1 teaspoon pepper

Recipe

• 1 1. brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. set aside the meat on a plate.
• 2 2. in the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.
• 3 3. add onions and garlic. then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.
• 4 4. add meat.
• 5 5. mix together the tomato sauce with vinegar and seasonings.
• 6 6. pour over meat.
• 7 7. remove bay leaf before serving.
• 8 i use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. when the meat is tender and the veggies are cooked through, it's ready! on stove: cover and bring to a low boil. turn down heat and simmer on low heat for 1 1/2-2 hours. turn the stew after 1 hour. in crockpot: put on high setting for 1 1/2 hours. turn to low and leave for 4 hours. turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. for oven: bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.