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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