Classic Beef Stew

What You’ll Need

2 Tbsp oil

2lbs Stewing Beef

S&P

1 cup diced onion

3 cloves garlic, minced

1 cup mushrooms, cut into thick chunks

1 tsp dried Thyme

1 tsp oregano

1 tsp Paprika

2 celery stalks, chopped

1 cup baby potatoes, roughly chopped in half

4 carrots, roughly chopped into similar size to potatoes

1 cup red wine (use broth of wine isn’t your thing)

2 cups broth

2 Tbsp room temp (soft) butter

2 Tbsp flour

1/4 cup parsley for garnish

How to Make it

-Preheat oven to 320 degrees

-Heat oil in a large, oven proof pot on medium high heat

-Make sure the beef is all in similar sized chunks, cut if necessary

-Add beef into pot and season with S&P

-Let it brown on all sides, and then remove with a slotted spoon and set aside

-To the juices that remain in the pot, add your onion, celery and garlic. Let cook for a few minutes, stirring often

-Add thyme, oregano & parika, let cook for two mins

-Add your potatoes, carrots, mushrooms and beef into the pot

-Pour in red wine and broth and let it go to a boil

-Place a lid on the pot and place in oven for one hour

-In the meantime, mix your butter and flour together

-After an hour, remove pot from oven and stir in your butter/flour mixture

-Place back in oven for one more hour

-Remove from oven and garnish with parsley!

-Stew should be nicely reduced and full of flavour, serve with buttered sourdough bread and a glass of red wine

Bun Apple Teet!