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.