Beef Stew

This is my first attempt at making beef stew. It turned out quite nice if I do say so.  It will definately warm you up during the colder months. Nothing says comfort like a big bowl of beef stew!  I adapted this recipe from the ultimate beef stew from Tyler Florence. Ive come to realize that is it impossible to get a good picture of soup/stew.

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe/index.html

Ingredients:

1 2lb beef roast, cut into 1 in. cubes

1/4 cup flour

1/2 lb baby potatoes, halved

4 sprigs fresh thyme

1/2 lb baby carrots

4 garlic cloves, minced

1 med. onion, chopped

1 tsp freshly ground black pepper

1 tsp salt

2 bay leaves

1 1/4 cups red wine

1/8 cup evoo

2 1/2 cups beef stock

1 1/2 cups frozen peas

pinch of sugar

Directions:

In large pot, heat evoo with thyme sprigs over medium-high heat. Once oil begins to smoke, remove thyme Dredge beef cubes in flour until well coated.Add beef to hot  oil and brown on all sides. Deglaze pan with red wine. Stir in beef stock until combine. Throw onions, potatoes, garlic, bay leaves and sugar in the pan. Season with salt and pepper. Reduce heat to medium-low and cook 2-3 hours, stirring occasionally.  During last 5 mins of cooking time, add peas to stew. Stir to combine.

DSCN1892

 

 

 

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