Beef Stew

 

I originally bought this boneless beef chuck roast ( Sliced by butcher)  for Beef and Broccoli but didn't make it. I used this meat to make a meal that was easier something that could simmer on the stove for hours and make the most delicious dinner. Now normally I make a beef stew with some tomatoes and dumplings (my mothers recipe) but this time I thought maybe I cold formulate a basic hearty beef stew. I used some French influence on the spices and the wine, because cooking with wine makes everything taste better. 

Ingredients

1 lb boneless beef chuck

1/2 onion chopped

3 carrots sliced

3 celery stalks sliced

2-3 potatoes

1 clove garlic crushed

1tsp herbs de Provence

1 tsp tyme

1 tsp rosemary

G Salt& P

1 bay leaf

1/2c good red wine (Merlot)

4tsp bullion 

11c Water 

Method

In a nonstick stock pot brown meat with olive oil and onions salt and pepper saute until the meat is browned

 

Add carrots, celery, garlic saute a little.

Mix some of the Beef base with about a cup of water and add it to the pot. Add the crushed garlic and spices

 Let the mixture stew and simmer, add your wine into the stew. Let it simmer and reduce down a little.

 Add in all of the water and beef base simmer and add in the cut up potatoes keep the soup cooking on low as long as you want it will reduce, you will need to adjust water and bullion to your tasting as you keep the stew cooking, you will know the stew is ready when the meat is tender falling apart.