Classic, hearty and delicious beef stew. Tender chunks of beef and vegetables braised in red wine, cooked low and slow either on the stove top or in the oven. Add whatever you like, I love pearl onions, mushrooms and carrots but you can also add peas, potatoes or whatever you prefer. I leave out the potatoes though, and serve with mashed potatoes. Here’s how to make it:

Beef Stew

serves approximately 4-6 depending on serving size

2 lbs stew meat (beef) I prefer chuck

3-4 tbs flour to dust meat

1 large carrot cut into large pieces or 6-8 baby carrots

1 onion chopped or 8-10 pearl onions

8 oz mushrooms cleaned and cut in half

2 cloves garlic smashed

2 sprigs thyme

2 small bay leaves

2-3 tbs tomato paste ( approximately half a can)

1 bottle good red wine (if you don’t want to use wine add 2 1/2 – 3 c beef stock or half wine half stock)

salt and pepper to taste

Heat olive oil in braiser or dutch oven. Saute the onions until tender, add the garlic cloves and continue to saute until tender. Dust the beef chunks with the flour, remove onions and garlic and brown the meat. Add the onions and garlic back into the pot. Then add the wine, carrots, mushrooms, thyme, bay leaves, tomato paste, season with salt and pepper. Cover and place in a 350 degree oven and cook for 2-3 hours until meat is tender. If cooking on the stovetop cover and cook on medium/low 2-3 hours(until meat is fork tender) stirring occasionally. Remove thyme sprigs and bay leaves and serve with mashed potatoes. Tip: If you have leftovers make a cottage pie, top the beef stew with mashed potatoes and bake at 375 degrees until potatoes are golden brown.

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