Braised Beef Stew

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 -6 tablespoons oil
• 1/2 cup flour
• salt and pepper
• 2 lbs beef, cut in cubes
• 2 tablespoons fresh garlic, minced
• 1 large onion, cut lenghwise into eighths
• 1 teaspoon dried chili pepper flakes (or to taste)
• 1/4 cup tomato paste
• 2 (10 ounce) cans beef broth, good quality (or use consomme)
• 1 cup dry red wine (optional)
• 1 (28 ounce) can diced tomatoes (with juice)
• 3 tablespoons worcestershire sauce
• 1 tablespoon balsamic vinegar (optional)
• 2 teaspoons dried thyme
• 1 large bay leaf (or 2 small)
• salt and pepper
• 2 tablespoons dijon mustard (optional)
• 2 carrots, cut in 1 inch chunks
• 1/2 lb small potato, scrubbed and quartered
• salt and pepper

Recipe

• 1 heat the oil in a large dutch oven or stockpot.
• 2 season the flour with salt and pepper.
• 3 coat the beef cubes in the flour mixture to coat, shaking off excess flour.
• 4 brown the beef very well on all sides, then remove to a plate.
• 5 add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
• 6 add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
• 7 stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
• 8 add the beef back into the pot with, tomatoes, worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the dijon mustard (if using).
• 9 mix well, and bring to a simmer.
• 10 simmer, uncovered on top of the stove, or in a 350 degree fahrenheit oven for about 1 hour, or until the meat is fork-tender.
• 11 add the carrots and potatoes.
• 12 season with salt and pepper to taste.
• 13 cook for 30 minutes more, or until veggies are tender.