Classic Beef Stew
1.5 lb Beef stew meat
1 medium yellow onion, cut into 8
3 cups of tomato sauce
1 can (14.5oz) stewed tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
2 cups low sodium beef broth
1/3 cup all-purpose flour
1/3 cup red wine
12 Mini red potatoes, cut in half
10 Cremini mushrooms, sliced
2 Portobello mushrooms, sliced then quartered
4 Stalks of organic celery, roughly chopped
5 Large carrots, peeled and roughly chopped
Drizzle of extra virgin olive oil for browning beef
Preheat oven to 325°F.
Add all the ingredients except, beef, potatoes, and mushrooms into an ovenproof French or Dutch oven (4Qt).
The prepped carrots, celery and onion.
In a medium non-stick skillet, drizzle oil and heat then add beef. Sear/brown on all sides
Brown the beef on each side.
In French oven add beef to the vegetable mixture.
Then use the wine to deglaze the pan. Make sure to scrape the bottom of the skillet.
After removing meat, deglaze pan with a 1/3 cup of red wine- for this I used a mild Merlot.
Add liquid to French oven. Mix well.
Cover; bake 2 hours, stirring once.
Cover your French or Dutch oven, and insert into heated oven.
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After two hours.
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Stir in potatoes and mushrooms; mix well.
Cover; bake 1 hour 30 minutes longer or until beef and vegetables are tender.
Done!
Classic Beef Stew!
