Beef stew is delectable. Its so warm and hearty, Cook it on a cool day. make some mashed potatoes and pour it over the top, that's the stuff. I have many different recipes for stew, this one is a great french version.
Ingredients
3 lb stew beef, cut into 1 inch cubes
1 (750-ml) bottle Cote du Rhone or Bordeaux
salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
A few dashes of herbs de Provence
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings
2 cloves garlic, peeled and sliced
olive oil
1 6-oz can tomato paste
Method
Season meat with salt and pepper on all sides. Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.
Heat some olive oil over medium heat in a large stockpot. Remove the meat from the marinade and brown the pieces in the oil on all sides. Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water. Cover, and let stew on low heat for 2-3 hours, stirring occasionally. thicken the stew. Serve over mashed potatoes
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