Hearty Beef Stew

Ingredients:

2 - 3 lbs of stew beef - you can use chuck roast or pre-cubed meat

Grapeseed oil

Kosher salt

Black pepper

1/3 a cup of all purpose flour

2 carrots quartered

3 stalks of celery quartered

1 large onion halved and then quartered

6 garlic cloves crushed and roughly chopped

2 tablespoons tomato paste

1/4 cup balsamic vinegar

1 1/4 cups of dry red wine (I used Cabernet Sauvignon)

1 Bay leaf

2 whole thyme sprigs

4 1/2 cups of beef broth

4 medium - large red potatoes

1 more carrot sliced

1/2 cup of peas (optional)

1/2 cup of corn (optional)

1/2 cup of green beans (optional)

Directions:

In a large dutch oven or an oven safe heavy bottom pan (that you have an oven safe lid to) 

Cover the bottom of the pan with a very thin layer of oil

Season your beef with kosher salt and black pepper, then shake the flour over the pieces and coat completely

Without crowding meat brown the meat in the pan on all sides and set aside - repeat as often as necessary

Once the rest of the meat is browned and set aside, add your vegetables to the pan and cook about 10 minutes

Add the tomato paste and mix well

Add the vinegar and mix again, then add the wine, bay, and thyme. Simmer on medium low heat for 15 minutes or until almost all of the wine has reduced out.

Preheat the oven to 350

Add the beef broth and empty the beef and juices back into the pan

Cover the pan and place in the oven for about 2 and a half hours

At this point remove the bay and thyme stalks - take all of the vegetables and half of the broth and blend in a blender or a food processor then return to the pot

Add the potatoes, carrots, and other veg (if you're choosing to do so)

Return to the oven for another 45 minutes

Serve with crusty bread and enjoy!