Dinner Made Simple

Old Fashioned Beef stew

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons vegetable oil

2 1/2 pounds chuck roast, cut into 1-1/2 inch cubes

1 cup celery, chopped

2 garlic cloves, minced

1 large onion, chopped

1 1/2 cup beef broth

1/2 cup red wine

1 tablespoon tomato paste

1/2 teaspoon thyme, dried

1 bay leaf

4 medium carrots, peeled and sliced thickly

4 medium red potatoes, scrubbed and cut into quarters

1 tablespoon flour

Season flour with salt and pepper. dredge the beef cubes lightly in the flour mixture. Heat one tablespoon of the oil in a large pot or dutch oven. Add beef in batches and cook over medium high heat, turning occasionally, until browned. Transfer beef to plate. Add remaining oil to the pot. Add onion, garlic and celery. Cook stirring occasionally, until the onion begins to soften. Stir in the beef stock, wine, tomato paste, thyme, and bay leaf. Return the beef and any juices on the plate to the pot. Put a lid on the pot, reduce heat and cook for one hour.

Add carrots and potatoes and cook for 20 minutes, or until vegetables are tender.

Using a slotted spoon, remove beef and vegetables from the pot. Set aside. Bring the cooking liquid, uncovered, back to a simmer. In a medium bowl, add one tablespoon flour to four tablespoons of water. Stir until it is smooth. Gradually whisk about one cup of the hot cooking liquid into the flour mixture to make a thin paste. Briskly whisk paste back into the simmering liquid.

Cook, stirring occasionally, until thickened, about five minutes. Season with additional salt and pepper. Return meat and vegetables to the sauce and stir gently to combine.

Serves 6