Mike's Beef Stew & Baguettes

• 1 (4 lb) Prime Rib bone in
• 1/8 Cup Frying Oil
• 1 Cup AP Flour add 1 tbs salt & 1 tbs cracked black pepper to flour
• 1 can (28 oz) Crushed Tomatoes with juice - use half
• 1 can (6 oz) Tomato Paste use 1/2
• 4 boxes (23 oz) Swansons Beef Stock reserve 1
• 1/4 tsp Each: Dried Thyme - Dried Rosemary - Dried Basil - Dried Oregano
• 2 Whole Bay Leaves
• 1 pack (1 1/2 oz) McCormick Beef Stew Seasoning this addition really does add an extra kick to your stew
• 7 Cloves Fresh Garlic smashed & minced
• 1 Tbsp Granulated Onion Powder
• 3/4 Tbsp Black Pepper
• 2 Dashes Celery Seed
• 1 LG Tomato large dice
• 1/2 Cup Quality Burgundy Wine
• 2 Medium White Onions rough chop
• 1 Cup Celery rinsed - 1" chop
• 1 1/2 Cups Carrots rinsed - peeled & 1" chop
• 5 Medium Idaho Potatoes washed - peeled & chopped into 1" cubes

1. Heat thick bottomed pot and add oil.
2. Rinse and pat dry prime rib.
3. Prepare flour mixture with 1 tbs salt and 1 tbs black pepper.
4. Coat with flour, salt and pepper mixture on all sides.
5. Including sides.
6. Add prime rib to heated oil.
7. Sear on all sides - including sides until meat is throughly browned.
8. This will pull the sugars in the meat to the top.
9. Pull seared prime rib from pot and set to the side.
10. Add a small amount of beef broth to pot.
11. Bring up to a boil and scrape all of those delectable tid bits fromm the base of pot.
12. Add all dried seasonings, wine, 1/2 of your tomato paste, garlic, McCormick packet, broth, reserve 1 box 1/2 of your canned tomatoes and 1 large diced tomato to the pot.
13. Wisk well.
14. Add prime rib to pot.
15. Simmer on medium for 3 hours covered.
16. Or longer, until your meat is melt in your mouth tender.
17. Carefully flip prime rib over 1/2 way through your simmer.
18. Stir stew regularly.
19. Pull your prime rib.
20. Allow to cool just slightly.
21. Skim any floating fat from the top of broth with a ladle as there will be some.
22. 1st picture: floating grease.
23. 2nd picture: grease removed.
24. Chop your vegetables.
25. Peel and chop your potatoes last.
26. Otherwise, they'll brown.
27. If you do decide to chop them early, place them in a bowl fully covered in ice water.
28. Add your vegetables to pot.
29. Chop your prime rib into 1 1/2" pieces.
30. Disgard all fat.
31. Add meat to pot.
32. Add additional broth as needed.
33. Simmer until carrots and potatoes are tender.
34. About a half an hour.
35. Your potatoes will absorb quite a bit of your original fluids so know additional broth will be needed.
36. Baguettes are a sturdy bread capable of holding up to a hot, heavy broth.
37. Plate stew and garnish with fresh parsley.
38. Serve with warm baguette bread.
39. Enjoy!

rib bone, frying oil, flour, tomatoes, thyme, bay leaves, pack, garlic, onion powder, black pepper, dashes, tomato large dice, chop, celery, carrots, potatoes washed

Taken from cookpad.com/us/recipes/487878-mikes-beef-stew-baguettes (may not work)