Brie Cherry Pastry Cups
Sweet, Salty and Spicy
Herb Crusted Salmon and Asparagus
Savory Spring Vegetable and Goat Cheese Tart
Irish Soda Bread
French Onion Soup
Cornbread, Sausage, &
Hearty Mussels & Artichokes
Pear, Apple, Cherry Crisp
Old Fashioned Beef Stew
(Time 1 hour 30 min)
By: John Mitzewich
boneless chuck roast, cut into 2-inch pieces
3 tbsp vegetable oil
2 tsp salt
1 tbsp freshly ground pepper
2 yellow onions, cut into 1-inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup red wine
3 cups beef broth
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
4 carrots, peeled, cut into 1-inch slices
2 stalks celery, cut into 1-inch slices
3 large russet potatoes, peeled and cut in eighths
fresh parsley to garnish (optional)
medium-high heat, add the vegetable oil to a large
heavy pot (one that has a tight fitting lid)
When it begins to smoke slightly, add the beef and
brown very well. Do in batches if necessary. Add the
salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon
Add the onions and saute for about 5 minutes, until
Reduce heat to medium-low, and add the flour and
cook for 2 minutes stirring often.
Add the garlic and cook for 1 minute.
Add wine and deglaze the pan, scraping any brown
bits stuck to the bottom of the pan. The flour will
start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes, and then add the broth,
bay leaves, thyme, rosemary, and the beef.
Bring back to a gentle simmer, cover and cook on
very low for about 1 hour.
Add potatoes, carrots and celery, and simmer covered
for another 30 minutes or until the meat and
vegetables are tender. Taste and adjust seasoning.
Turn off heat and let sit for 15 minutes before
serving. Garnish with the fresh parsley if desired.