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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed |
1 onion, diced |
2 celery ribs, diced |
1 3/4 lbs lean beef, cut into cubes |
13 1/2 ounces beef stock |
3/4 cup red wine |
2 bay leaves |
1 3/4 tablespoons flour |
4 carrots, cubed |
salt & freshly ground black pepper |
Directions:
1. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
2. Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.
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