This is one of my family's all-time favorite cold-weather meals. Use your favorite red wine and give it ample stewing time to allow the flavors to develope. Enjoy!
Braised Beef Stew
1 ½ - 2lbs. Stewing Beef
Brown Rice Flour
2 Tbsp. Vegetable Oil
3-4 Potatoes – cut in quarters
3-4 Med. Sized Carrots – cut into ½ in. chunks
2 Celery Stalks – cut into ¼” slices
5-6 Stewing Onions – cut into quarters
2 Bay Leaves
2 Tbsp. Herbs de Provence
4 Tbsp. Tomato Paste
2 C. Red Wine – Merlot is our favorite - however your favorite red wine or even pure concord grape juice can be substituted.
4 C. Beef Broth
Dust beef with brown rice flour. Heat a large skillet or braising pan over Med. heat. Add oil. Brown beef on all sides – approx. 10 minutes – or until browned. Remove from pan and set aside.
Add carrots, celery and onions to pan. Cook 5 min., stirring as needed. Add tomato paste, Herbs de Provence and Bay leaves. Cook for 5 minutes. Add wine; reduce until syrupy – about 15 minutes. Add beef broth and potatoes.
Bring to a boil, cover and reduce to a simmer. Cook until beef and potatoes are fork tender. Discard bay leaves. Season with sea salt and pepper to taste.