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Beef Stew
From Dorothy McNett's recipes at www.dorothymcnett.com. Change and adjust the vegetables as desired, or with what is on hand. Add chile peppers as desired.
2 pounds boneless beef chuck roast, cut into 2 inch pieces
3 tablespoons flour
1/4 teaspoon sea salt
sprinkles of freshly ground pepper
2 tablespoons olive oil, or other oil as desired
1 onion
5-6 cloves garlic
1 jalapeno or other chile, as desired
1 potato
1 sweet potato
1 parsnip
1-2 ribs of celery
1-2 fresh tomatoes, or 1 cup good quality canned ones
1 bay leaf
1/2 teaspoon dried oregano, or 1 teaspoon fresh
1/2 teaspoon dried thyme, or 1 teaspoon fresh
1/4 teaspoon cayenne
1 cup dry red wine, or water or more broth
2 cups beef broth
1-2 carrots
1-2 ribs celery
In a bowl, combine the beef pieces, flour, salt and pepper and toss to coat evenly. In heavy bottomed saute pan or stock pot, heat the oil and then add the seasoned meat. Cook and stir 2-3 minutes. Coarsely chop all of the vegetables and add to the meat mixture. Add the herbs and spices along with the wine and beef broth. Bring to a boil, stirring until the flour has thickened the mixture a bit. Reduce to low simmer, cover loosely, and cook 1 to 1 1/2 hours. In meantime, slice the remaining 2 carrots and celery into small pieces. Place in glass or ceramic batter bowl, cover. Cook in microwave 4 minutes. Set aside to add to the stew at serving time, for added vegetable flavor and texture.
Recipe created 2013-02-26.
