Monday, October 7, 2013

Beef Stew

2 1/2lbs cubed beef
½ cup flour
1 tsp salt
1 tsp pepper
8 tbsp EVOO (4 tbsp into 2 batches)

2 tbsp EVOO
1 Medium Onion – Diced
3 Large Carrots – Diced
3 Ribs Celery – Diced
1 Cup Sliced Crimini Mushrooms
5 Cloves of Garlic – Minced
2 Med. Potatoes- Peeled & Diced
1 Cup Red Wine
¼ Cup Worcestershire Sauce
3 tbsp Grain Mustard
1 cup Green Beans – ½” dice
1 cup Frozen Peas
1 Cup Frozen Corn
4 Cups Beef Broth
1 Cup Water

In a large bowl cover the beef in flour, salt, pepper. Shake off the excess. In a large pot over med/high heat add 4 tbsp EVOO. Add the beef in 2 batches and brown on all sides and then set aside.

Add in another 2 tbsp EVOO and onions.  Cook for 2 minutes then add in carrots, celery, mushrooms, garlic, potatoes and cook for 5 minutes.  Add in red wine, Worcestershire sauce and mustard and cook for 5 minutes

Add in green beans. Cook for about 5 minutes then add in peas and corn.  Cook for 2 minutes then add in beef broth and water.

Simmer for about 20 minutes, adjust seasonings and then serve.

1 comment:

  1. I'm making this tonight. Was going to do it in the crock pot, but now I see that you didn't use one. Nice! I'll let you know how it goes!