Beef Stew With Vegetables and Tomatoes

Ingredients

For the Beef:
2 Pounds beef chuck (lean, cut into 1/2-inch pieces)
1/3 Cup all-purpose flour
1/2 Teaspoon salt
1/4 Teaspoon black pepper

For the Sauce:
3 Tablespoons extra virgin olive oil
1/2 Cup onion (chopped)
2 Ribs celery (cleaned, thinly sliced)
2 Cloves garlic
2 14.5-ounce cans diced tomatoes
1/2 Cup dry red wine (burgundy, pinot noir, or cabernet)
2 Cups beef broth
1/2 Teaspoon black pepper (freshly ground)
1 Teaspoon dried leaf thyme
1 Cup potatoes (peeled, diced)
1/2 Cup carrots (diced)

Garnish:
1/2 Bunch parsley (chopped

For Sauce Thickening:

 3 tablespoons flour
1/4 Cup water (cold

Process

• Gather the ingredients.
• In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
• In a large Dutch oven or saucepan, heat the olive oil over medium heat.
• Add the seasoned beef and cook, stirring, until browned.
• Add the onion and celery and continue cooking until the onion is soft and fragrant.
• Add the garlic, tomatoes, wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
• Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using.
• Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
• In a small bowl, mix the flour and cold water.
• Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.

Prep: Cook Servings
15 2hrs 15min 6 servings

(BeefTalk SA )