Beef Stew

• 3 Cups Chicken Broth
• 3 tbsp Worcestershire Sauce
• 2 tbsp Red Wine Vinegar
• 1 tbsp Balsamic Vinegar
• 2 Beef Bouillon Cubes
• 1 tbsp Tumeric
• 3/4 tbsp Paprika
• 1/2 tbsp Ground Black Pepper
• 1/4 tbsp Rosemary
• 1/4 tbsp Thyme
• 1/4 tbsp Oregano
• 1 tsp Red Pepper Flakes
• 2 Bay Leaves
• 2.25 lb Chuck Beef Cubes
• 2 tbsp Vegetable Oil
• 4 tbsp aAll Purpose White Flour
• 5 Russet Potatoes
• 2 Large Onions
• 2 tbsp butter
• 1.5 Cups White Mushrooms
• 6 Cloves Garlic
• 1 lb Carrots
• 4 cups Water

1. Salt beef and let come to room temperature for 15 minutes.
2. Cut Potatoes into large cubes. Peeling potatoes is optional. If you do not peel them, the skin will fall off during cooking. I halved my potatoes and cut them 3 times to get about 8 cubes per potato.
3. Chop onions into medium sized pieces.
4. Peel garlic and smash with knife or garlic press. Then mince.
5. Cut carrots into large pieces. I got about 5 or 6 pieces per carrot. As with potatoes, peeling is optional.
6. Slice Mushrooms.
7. Place 2 tbsp Vegetable Oil in 8 qt pot and set to medium-high.
8. While oil is heating up, combine chicken broth, Worcestershire sauce, balsamic vinegar, red wine vinegar, and beef bouillon cubes in a 4 cup microwaveable measuring cup. Microwave for 3 minutes.
9. Combine turmeric, paprika, thyme, oregano, rosemary, black pepper, and bay leaves.
10. Add dry seasonings to wet ingredients after they have warmed in the microwave. Stir to combine.
11. Add cubed Beef to hot oil and brown for several minutes.
12. Remove browned meat to a tray. Coat in all purpose flour and let sit.
13. Add chopped onions and butter to pot.
14. Cook the onions with butter for 2 minutes, stirring frequently.
15. Add garlic to pot. Continue cooking for 2 minutes.
16. Add 1 cup of the seasoning mixture to pot to deglaze.
17. Add carrots and cook for 5 minutes, stirring frequently.
18. Add rest of seasoning mixture, coated meat, and potatoes.
19. Bring to a simmer, cook uncovered for 15 minutes, stirring occasionally.
20. After stew thickens a bit, add 4 cups water. Return to a simmer.
21. Turn burner to low, cover, and cook for 1 hour, stirring occasionally.
22. Add mushrooms.
23. Continue cooking for an additional 15 minutes, or until desired thickness.

chicken broth, worcestershire sauce, red wine vinegar, vinegar, tumeric, paprika, ground black pepper, rosemary, thyme, oregano, red pepper, bay leaves, vegetable oil, flour, potatoes, onions, butter, white mushrooms, garlic, carrots, water

Taken from www.epicurious.com/recipes/member/views/beef-stew-52446291 (may not work)