Beef Stew Enough for Two

• 4 pounds Beef Stew Meat Or Round Steak Cut Into Big Cubes
• 2 cups Flour
• 1 teaspoon Seasoned Salt (I Love Morton's Nature's Seasonings)
• 3 Tablespoons Butter, Or More As Needed
• 2 Tablespoons Olive Oil, Or More As Needed
• 1 whole Medium Sweet Onion
• 12 ounces, weight White Button Mushrooms, Cleaned And Chopped In Half
• 1/2 slices Red Pepper
• 3 cloves Garlic, Chopped
• 1 cup Dry Red Wine (cabernet Is Good)
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 can (14 Oz. Can) Diced Tomatoes
• 10 whole Carrots, Peeled And Chopped Into Chunky Pieces
• 32 ounces, fluid Beef Broth
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Kitchen Bouquet
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Sugar, Heaping
• 1/4 teaspoons Red Pepper Flakes Depending On Taste
• 1 cup Water

1. Preheat oven to 300 degrees.
2. 1.
3. Put flour in a bowl, mix with the seasoned salt.
4. 2.
5. You will need a large Dutch oven or frying pan.
6. (In the case of a frying pan, you will then transfer your meat and sauteed veggies to a large roaster to be put in oven.)
7. I will assume you are using a large Dutch oven.
8. 3.
9. So get your Dutch oven hot on top of your stove top.
10. Melt a tablespoon or two of butter with a tablespoon of olive oil.
11. 4.
12. Dredge your beef cubes in the seasoned flour and brown in the pan.
13. You will need to do this in shifts.
14. As the meat gets brown, transfer it to another dish and then add more meat.
15. Do this until all your meat is browned.
16. It does not need to be completely cooked, just browned.
17. 5.
18. Now add more butter and oil to the pan you just browned the meat in.
19. Add the chunked onions, mushrooms, red pepper and garlic.
20. Saute that until it is soft and the mushrooms are browning.
21. 6.
22. Now add your wine.
23. YES, take a sipyou dont want to be putting bad wine into your stew!
24. Make sure its yummy!
25. Cook that down for a few minutes.
26. 7.
27. Now add your meat back in along with all of the remaining ingredients.
28. 8.
29. Mix it around a little bit.
30. Now stick it in the oven for 3-4 hours, topped with a lid.
31. Check it every once in a while to make sure it is not cooking down too much.
32. If so, then add more water, a cup at a time.
33. Stir it a bit gently to keep the flavors moving around.
34. I serve this over wide egg noodles, or alongside boiled potatoes, or yummy jazzed up mashed potatoes, with a loaf of French bread.

flour, salt, butter, olive oil, sweet onion, weight white button mushrooms, red pepper, garlic, red wine, tomatoes, tomatoes, carrots, balsamic vinegar, kitchen, paprika, sugar, red pepper, water

Taken from tastykitchen.com/recipes/main-courses/beef-stew-enough-for-two/ (may not work)