Red Wine Beef Stew

• 3 lbs beef stew meat, cut into 2-inch chunks
• 2 1/4 teaspoons salt
• 2 1/4 teaspoons pepper
• 1/3 cup all-purpose flour
• 3 tablespoons butter
• olive oil
• 1/2 lb cremini mushroom, quartered
• 2 large carrots, cut into 1/4-inch rounds
• 1 large yellow onion, finely chopped
• 1 large garlic clove, minced
• 2 tablespoons tomato paste
• 1 (750 ml) cabernet sauvignon wine (or other full-bodied red wine)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

1. Season the meat all over with 2 teaspoons each of the salt and pepper.
2. Dip the meat in the flour, then shake off any excess.
3. In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
4. Working in batches, brown the beef until golden all over, about 10 minutes.
5. Transfer the meat to a paper towel-lined platter to drain.
6. Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
7. Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
8. Stir in the mushrooms, carrots, onion, and garlic.
9. Cook until the vegetables have softened, about 7 minutes.
10. Stir in the remaining 1/4 teaspoon each salt and black pepper.
11. Stir in the tomato paste and cook for 1 minute.
12. Transfer the vegetables to the platter with the meat.
13. Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
14. Return the meat and vegetables to the pan.
15. Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
16. Bring the mixture to a boil.
17. Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 1/2 hours.

beef stew meat, salt, pepper, flour, butter, olive oil, cremini mushroom, carrots, yellow onion, garlic, tomato paste, cabernet sauvignon wine, thyme, rosemary

Taken from www.food.com/recipe/red-wine-beef-stew-513133 (may not work)