Savory Beef Stew

 

1 boneless beef chuck roast (2-3 lbs.) cut into 1” cubes

Salt & pepper

3 Tbsp. olive oil

1 lb. sliced fresh mushrooms

2 medium onions, sliced

2 cloves garlic, minced

32 oz. beef broth

1 C. dry red wine

½ C. brandy

1 Tbsp. tomato paste

¼ tsp. each parsley, rosemary, sage, tarragon & thyme

3 Tbsp. flour

3 Tbsp. water

Preheat oven to 350°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat. Brown beef in batches. Remove from pan. Add in the mushrooms and onions. Cook until tender. Add in garlic and cook 30 seconds. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil. Bake, covered for 1 hour. In a bowl, mix the flour and water until smooth. Gradually stir into the stew. Bake, covered 30 minutes or until the sauce is thickened and the beef is tender. Great served with mashed potatoes.

Serves 6

Freeze It!

Freeze cooled stew in freezer containers. To use, partially thaw in the refrigerator overnight. Heat in a saucepan, stirring occasionally and adding broth or water if necessary.