Beef Stew With Mashed Potatoes

• 2 stalks celery, sliced
• 1 None large onion, cut into wedges
• 1 cup red wine
• 1 1/4 cups dried apricots, roughly chopped
• 1 None bay leaf
• 4 sprigs fresh oregano
• 2 tbsp olive oil
• 3 1/3 lb chuck steak, trimmed, cubed
• 3 tbsp flour, seasoned
• 3 cups beef stock
• 10 None button mushrooms
• 6 None large potatoes, peeled
• 1 cup milk
• 3 1/2 tbsp butter

1. Preheat to 325u0b0F. Combine celery, onion, wine, apricots and herbs. Set aside 30 mins.
2. Heat oil in a large Dutch oven over high heat. Dredge meat in flour, shaking off excess. Working in batches, brown meat for 3-4 mins. Set aside. Add wine mixture to pan and cook, stirring, for 2-3 min, until celery is tender. Return meat to pan and cook, stirring, for 1-2 mins. Add stock and bring to a boil. Cover then transfer to oven to braise for around 1 1/2 hours.
3. Add mushrooms. Return to oven and cook, covered, for another 20-25 mins, until meat is tender.
4. For mashed potatoes, boil potatoes in salted water for 20-25 mins, until tender. Drain and mash with milk and butter. Season and serve with beef stew.

stalks celery, onion, red wine, dried apricots, bay leaf, oregano, olive oil, chuck steak, flour, beef stock, mushrooms, potatoes, milk, butter

Taken from recipes-plus.com/api/v2.0/recipes/22328 (may not work)