Ginny'S Beef Stew

• 2 onions, choppedtttttt1 small can fire tomatoes
• 2 celery stalks, choppedtttttried mushrooms
• 3-4 slices prosciutto, cut upttttt small sweet potatoes
• dried or partially dried tomatoesttttsoftened ancho chili, sliced
• olive oiltttttttmoked Spanish paprika
• carrots, cubedttttttparsnips, cubed
• 1 1/2 lbs cubed chuck stew meat tttt1 cup red wine
• chicken brothttttttt - 3 bay leaves
• sprigs of fresh thymettttttblack pepper

1. Saute onion and celery until soft. Add prosciutto and stir a bit. Put into dutch oven.
2. Cut excess fat off meat and cut to desired size. Cut with flour; wait a minute and flour again, making sure all excess is shaken off. Brown meat in oil and add to Dutch oven.
3. Add the rest of the ingredients.
4. Heat to simmer on top of stove. Move to 300 degree oven. Cook for 2 and 1/2 hours or until tender. Best second day and served over polenta.

onions, celery stalks, sweet potatoes, tomatoes, olive oil, carrots, stew meat, chicken broth, black pepper

Taken from www.epicurious.com/recipes/member/views/ginnys-beef-stew-1215679 (may not work)