- 2lbs beef
- 1 and 1/2 cloves chopped garlic
- 1 large chopped onion
- 1 cup beef/chicken stock
- 1 cup tomato sauce
- 1/4 cup chopped parsley
- bay leaf
- 6 medium pared quartered potatoes (canned are good)
- 6 chopped carrots
- 1 stalk chopped celery
- Seasoned Flour : Â 1 tablespoon flower, 1 teaspoon salt, 1/2 teaspoon pepper
In large dutch oven, brown the meat over med-high heat w/ olive oil. Â Sprinkle with seasoned flour, stir to coat.
In heavy saucepan, combineÂ garlic, onion, stock/broth, spices, parsley, bay leaf, tomato sauce, bring to boil. Add to BEEF in dutch oven and simmer for 2-3 hours.
During last hour of cooking add 1/2 cup (whatever) wine.
Separately, cook vegetables until almost tender – add these to the beef in the last 15 minutes of cooking.
Best on day 2 after being reheated for a while.
I don’t use a Dutch oven. Just a big pot. Best to cook the vegetables (carrots) in the stew. Makes for a better flavor. I have used fresh potatoes but have come to prefer the canned ones as they hold together better when added to the stew. I don’t add them until the end and let them cook in the stew for about a half hour. Red wine is best for flavor.