Classic Beef Stew

Makes 4-6 servings

Ingredients:

• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 lb beef chuck roast, cut into one-inch cubes
• 3 tbs vegetable oil
• 1 onion, roughly chopped
• 4 large carrots, cut into rounds
• 2 tbs tomato paste
• 1 cup red wine
• 2 tbs red wine vinegar
• 1 lb baby potatoes, quartered
• 4 cups beef broth
• 1 bay leaf
• 2 sprigs fresh thyme sprigs
• 1 sprig fresh rosemary
• Water as needed
• Flour as needed
• Salt and pepper to taste

Directions:

1. In a medium bowl, mix the flour, salt, pepper, and garlic powder. Add the meat and toss until well-coated.
2. Add oil to a large pan and cook meat until browned on all sides, about 5 to 7 minutes.
3. Transfer meat to a plate and add more oil if needed. Add onions and carrots and cook until veggies are softened, about 5 minutes.
4. Add tomato paste and cook for one more minute, stirring constantly.
5. Add wine and vinegar and deglaze the pan, scraping up any browned bits.
6. Add the beef back to the pot along with potatoes, beef broth, bay leaf, thyme, and rosemary.
7. Bring to a boil then loosely cover the pot so some steam can escape and turn heat to low and simmer for at least one hour but up to 3, stirring every 10 to 15 minutes.
8. When you’re ready to serve, thicken the stew if needed by adding 2 tbs water mixed with 1 tbs flour to the stew and stirring it together for about 5 minutes.
9. Serve with crusty bread and an optional glass of red wine.
10. Enjoy!