Sunday Night Beef Stew

Sunday Night Beef Stew

• 3 lbs boneless beef chuck or stew meat, cut into 1” cubes 

• 2 Tbs. all purpose flour (or cornstarch)

• Salt and pepper 

• 4 oz. bacon, diced 

• 1 onion, diced 

• 6 carrots, diced 

• 4 celery stalks

• 1 lb yellow potatoes, cut into quarters or halves based on size

• 2 cloves garlic, minced 

• 2 cups red wine

• 1 Tbs. tomato paste 

• 1 Tbs fresh thyme, chopped (or 1 tsp dried thyme)

• 1 tablespoon brown sugar (optional)

• 2 1/2 cups beef broth  (Or 1 Tbs. beef bouillion and 2 1/2 cups water)

Preheat oven to 350°F. 

Toss the beef with the flour and a large pinch of salt and pepper. Set aside. 

In a 5 qt. Dutch oven render the bacon over medium low heat.

Add the beef and brown beef on all sides. Remove and place beef and bacon in a large bowl Add the onion, carrots, celery and potatoes to the pan. Cook over medium for about 5 to 7 minutes or until soft. Add the garlic, tomato past, thyme, sugar (if using) and another large pinch of salt and cook for another 30 seconds.

Deglaze the pan with the red wine and cook for about 2 minutes over medium heat to let some of the alcohol cook off. Add beef broth and return the beef mixture to the pan. Cover and cook in the preheated oven for 2 hours. Remove, taste for salt and pepper and serve warm.

Makes about 4 to 6 servings.