On Sunday, Don decided to make a stew. I always made them but said go ahead. He did, and this is better than I would/could ever make.
- 4 tbsp. good olive oil
- 2 tsp. grated garlic
- 2 lbs. trimmed stewing beef, cut into 1-2 inch cubes
- 1/4 cup flour (approximately)
- 5-10 baby red potatoes, cut in half
- 1 small onion, chopped
- l small turnip, peeled and cubed
- 2 cups, sliced carrots (2-3)
- 2 cups sliced celery (3 large stalks)
- 1 large yellow beet, peeled, halved and sliced
- 1 cup red wine
- 1 cup beef stock
- 1 can diced tomatoes (14.5 oz.)
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 tsp. dried parsley
- 1/2 tsp. allspice
- 1 beef boullion cube
- 2 tsp. cornstarch
- salt and pepper to taste
Put the potatoes, tomatoes, carrots, celery, turnip and yellow beet in a large pot and set aside. Have the beef broth and wine measured out and set aside.
Heat a large braising pot on high heat. Add 2 tbsp. oil and garlic. When hot, add the beef and sear each piece about 2 minutes each side. Transfer out after 5 minutes.
Without washing the pan, add the remaining 2 tbsp. oil, scraping up the wonderful beef bits on the bottom of the pan. Add the onions and cook for about 5 minutes. Add the wine and beef broth. Once this begins to boil, turn off the heat and pour the entire mixture into the reserved pot with all the vegetables.
Add the spices and seasonings and bay leaf. Stir gently to combine. Turn the heat to low and braise for about 4 hour to 4 1/2 hours.
About 30 minutes before serving 1/2 cup of the liquid, add the cornstarch, whisking until smooth. Add the the stew and stir gently to combine. This will thicken the ‘gravy’.
Add a small crisp salad, dinner roll and a glass of a nice red wine.
**I told you this was the best.