MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Best Beef Stew
Categories: Beef, Potatoes, Herbs, Vegetables, Wine
Yield: 6 Servings
1 1/2 lb Beef stew meat; in 1" cubes
1/2 ts Salt; divided
6 tb A-P flour; divided
1/2 ts Smoked paprika
1 tb Oil
3 tb Tomato paste
2 ts Herbes de Provence
2 cl Garlic; minced
2 c Dry red wine
2 c Beef broth
1 1/2 ts Fresh rosemary; minced,
- divided
2 Bay leaves
3 c Potatoes; peeled, cubed
3 c Onions; coarse chopped
2 c Carrots; sliced
2 tb Water; cold
2 tb Balsamic or red wine
- vinegar
1 c Fresh or frozen peas
Additional fresh rosemary
- (optional)
In a small bowl, toss beef and 1/4 ts salt. In a large bowl,
combine 4 tb flour and paprika. Add beef, a few pieces at a time,
and toss to coat.
In a Dutch oven, brown beef in oil over medium heat. Stir in tomato
paste, herbes de Provence, and garlic; cook until fragrant and
color starts to darken slightly. Add wine; cook until mixture just
comes to a boil. Simmer until reduced by half, about 5 minutes.
Stir in broth, 1 ts rosemary and bay leaves. Bring to a boil.
Reduce heat; cover and simmer until meat is almost tender, about
1-1/2 hours.
Add potatoes, onions, and carrots. Cover; simmer until meat and
vegetables are tender, about 30 minutes longer.
Discard bay leaves. In a small bowl, combine remaining 1/2 ts
rosemary, remaining 1/4 ts salt and remaining 2 tb flour. Add cold
water and vinegar; stir until smooth. Stir into stew. Bring to a
boil; add peas. Cook, stirring, until thickened, about 2 minutes.
If desired, top with additional fresh rosemary.
Recipe by James Schend, Pleasant Prairie, Wisconsin
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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