A New Stew Recipe By Me!

Hearty Beef Stew

This hearty beef stew tastes better if refrigerated overnight, making it the perfect make-ahead meal (overnight can be expanded to several days too!).
Ingredients:

• 2 pounds top round or chuck steak with all fat and gristle removed, cut into 1-1/2 inch cubes
• 1/2 cup flour 2 teaspoons salt
• black pepper
• 1 medium onion chopped fine
• 1/2 cup chopped celery
• 1/2 cup chopped green or red pepper
• 1/2 cup butter
• 2 cloves garlic, mashed
• 1 bay leaf, crumbled
• 1/2 pound mushrooms sliced in thick pieces
• 2 tablespoons tomato paste
• 8 – 10 pearl onions
• 1/2 cup petite peas
• 1/2 pound carrots cut into chunks
• 6 tablespoons butter
• 1 glass red wine
• 2 cups chicken or vegetable broth
• thyme and parsley
• Add 1-2 diced potatoes (I had leftovers)

Instructions:

• Dredge the meat in the flour mixed with the salt and several big grinds of pepper, coating it on all sides and using up all of the flour.
• Melt 6 tablespoons butter in a large Dutch Oven and brown the pieces of meat in the butter over a brisk heat.
• Turn the meat to brown on all sides and scrape the pan from time to time to prevent the flour from sticking. This will take 10 or 15 minutes.
• Toward the end of the time add the mashed garlic and bay leaf to the Dutch Oven.
• Then add diced onion, celery, peppers to pot. When the meat is browned, start to add other ingredients to your cast iron pot, with a tight-fitting lid.
• Cook the mushrooms in the skillet in the remaining butter and add to the Dutch Oven.
• Stir wine into the Dutch Oven with the tomato paste.
• Meantime, clean the pearl onions, and carrots and add to pot.
• Pour in about 2 cups chicken broth. Simmer slowly.
• Sprinkle the dish with dried (or fresh) thyme.
• Simmer gently for an hour. Add the potatoes and peas, wait for 15 minutes.
• Taste the stew for seasoning, arrange it so that an attractive array of vegetables is on top. Garnish with parsley or any other green herb. Cover it.
• Fifteen or 20 minutes before you are ready to serve the stew, turn the heat on and reheat it slowly.
• Take it to the table and remove the cover there, so that its aroma will be enjoyed by all.
• A bowl of rice makes a nice accompaniment.