Beef Stew
- 2 1/4 lb chuck steak, trimmed and cubed
- 1/4 cup all-purpose flour, seasoned
- 1/4 cup oil
- 2 None carrots, chopped
- 2 stalks celery, trimmed and chopped
- 1 None large onion, finely chopped
- 2 clove garlic, minced
- 4 cups beef stock
- 1 (13.5 oz) can diced tomatoes
- 1/2 cup red wine
- 4 sprigs fresh thyme
- 2 None bay leaves
- Preheat oven to 350u0b0F. Toss meat in seasoned flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over high heat, brown meat, in batches, for 3-4 mins. Set aside. Reduce heat to medium, add remaining oil and saute carrot, celery, onion and garlic for 3-4 mins, or until onion is tender. Return meat to pot, add stock, tomatoes and wine. Add thyme and bay leaves and season to taste. Bring to a boil then transfer to oven and cook, covered, for 1 hour. Uncover and cook for another 30 mins, or until meat is very tender.
chuck steak, allpurpose flour, oil, carrots, stalks celery, onion, clove garlic, beef stock, tomatoes, red wine, thyme, bay leaves
Taken from recipes-plus.com/api/v2.0/recipes/21375 (may not work)