Hearty Beef Stew
1/2 C. flour
2 t. garlic powder
2 t. dried thyme, crushed
2 t. dried basil, crushed
1 t. salt
1 t. pepper
2 lbs. boneless beef chuck, cut into one-inch pieces
2 T. olive oil
1 medium onion chopped
6 minced garlic cloves
1 t. snipped fresh rosemary or 1/4 t. dried rosemary, crushed
1 can (14 1/2 oz.) beef broth
3 C. dry red wine any or port
3/4 C. chopped onion, 1-inch chunks
5 medium carrots cut into 1-inch chunks
Parsley for garnish
In a mixing bowl stir together the flour, garlic powder, thyme, basil, salt and
pepper. Divide mixture in half and set aside.
Coat half the meat in the flour mixture. In a large pot heat the olive oil over
medium heat and brown the meat on all sides. Remove meat from pot, set aside and
repeat process with remaining meat. Return all meat back to pan and add the
onion, garlic and rosemary. Cook until onion is tender but not brown (If you
like a sweeter stew cook onion until brown). Add the beef broth and port. Adjust
according to your taste. (For crock pot cooking, add the onion and carrot chunks
now and simmer on low for 4 hours. If using the stovetop, do not add onion and
carrots now.)
Cover and simmer for 1 1/2 hours, then add the onion and carrots. Cover and
simmer for 30 minutes more or until vegetables are tender. Just before serving
stir in parsley for garnish if desired.
Serves eight.