Autumn Beef Stew
An elegant beef stew perfect for fall and winter nights.
Equipment
- 1 large pot
Ingredients
- 2 lb beef stew meat
- 1 onion
- 1 cup carrots or butternut squash
- 2 cloves garlic cloves
- 1 cup chopped celery
- 1 14 oz can diced tomatoes, such as Muir Glen fire roasted
- 2 cups beef broth
- 1/2 cup red wine
- 1 tbsp fresh rosemary chopped
- 1/2 tsp salt
- 1 teaspoon fresh ground pepper
- 3 diced gold potatoes
- 1 tbsp flour
- 1 tbsp olive oil
Instructions
- In a large pot, saute onion and garlic in olive oil over medium heat.
- Add in beef, sprinkle flour over the beef and cook until browned.
- Add in rosemary, carrots, celery, and can tomatoes. Stir
- Add in cup wine and scrape off brown bits from bottom of pan.
- Add in beef broth, cover and simmer on low for one hour.
- Serve with a sliced french baguette and a glass of red wine. Enjoy!