Beef Stew

INGREDIENTS

• 2.2 lbs beef chuck cut into 1 1/2 inch pieces, extra fat removed
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 Tablespoons all purpose flour
• 3 Tablespoons olive oil
• 2 medium yellow onions (roughly chopped)
• 5 cloves of garlic (roughly chopped)
• 1 1/2 cups dry red wine (cooking wine)
• 2 Tablespoons tomato paste
• 3 Cups beef broth
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoon sugar
• 1 bay leaf
• 1 Tablespoon fresh thyme or 1 teaspoon dried thyme 
• 4 large carrots (peeled) cut into large chunks
• 1 pound baby potatoes cut into halves

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Pat the beef dry and season with salt and pepper. Then toss meat in flour. 

2. Heat olive oil in a large dutch oven or heavy oven-proof pot on medium-high heat. Brown the beef pieces in batches for 2-3 minutes on each side. Remove from pan. 

3. Sauté onion in the dutch oven for 4-5 minutes until tender and translucent. Then add garlic and sauté for 30 seconds, stirring constantly. 

4. Stir in wine and scrape the bottom brown bits with the wooden spoon. Add tomato paste, beef broth, Worcestershire sauce, sugar, bay leaf, and thyme. Stir well. 

5. Add the meat to the pot and stir well. Let the liquid come to a simmer. Then remove the pot from the heat, cover tightly, and put dutch oven into the oven. Braise for about 2 hours until the meat gets tender. 

6. Remove the pot from the oven, return to the stove on medium-high heat, and add the carrots and potatoes. Bring to a simmer. Then cover the dutch oven and return to the oven. Cook for another 40 minutes in the oven until the vegetables are cooked. 

7. Season according to your taste. 

*Can serve with crusty bread, biscuits, over rice, or even omit potatoes and eat over mashed potatoes.