Beef Stew

• 1 lb stewing beef, cut into 1 inch pieces
• 2 carrots, cut into pieces
• 2 medium onions, cut into medium pieces
• 2 stalks celery, cut into medium pieces
• 4 cloves minced garlic
• 2 large potatoes, cut into 1 inch pieces
• 14 lb mushroom, cut
• 14 cup flour
• 2 tablespoons butter
• 2 (10 3/4 ounce) cans beef broth
• 1 pinch thyme
• 1 tablespoon parsley
• 2 tablespoons canola oil
• salt and pepper
• 1 (1 lb) bag mixed vegetables (peas,corn, green beans)
• 14 cup red wine
• 4 loaves medium round crusty bread

1. Season the beef with Tony Chachiers's Creole Seasoning and salt& pepper.
2. Dredge the beef with flour.
3. Saute in Dutch oven in oil and butter till brown.
4. Remove beef,saute the onion,celery,carrots garlic and muchrooms in the same oil until the onions become transparent.
5. Remove ingredients and deglaze the Dutch oven with red wine.
6. Put beef back in Dutch oven along with beef broth and ingredients that were sauted back in Dutch oven.
7. Cover and put in 350 degree oven for 3 hours.
8. Add rest of the ingredients in the last hour.
9. Hollow out the bread and fill with the beef stew.

stewing beef, carrots, onions, stalks celery, garlic, potatoes, mushroom, flour, butter, beef broth, thyme, parsley, canola oil, salt, mixed vegetables, red wine, crusty bread

Taken from www.food.com/recipe/beef-stew-111090 (may not work)