Dutch Oven Beef Stew

Okay, I know it has been awhile since I put on a new recipe out there but summer was spectacular. So in my defense – here we go.

• 2 – 2  1/2 lbs. of stewing beef  cut into 1-1 1/2 inch cubes
• 1/2 cup flour
• 1 tbsp. kosher salt
• 1 tsp. freshly ground pepper
• 4 tbsp. vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp. tomato paste
• 1 cup red wine
• 2 tbsp. red wine vinegar
• 6 cups beef broth
• 2 bay leaves
• 5-6 baby carrots, peeled and cut into discs
• 2-3 large russet potatoes, peeled and cut into 3/4 inch pieces
• 1 small turnip, peeled and cut into 3/4 inch pieces
• 2 celery stalks
• 1 tbsp. Worcestershire sauce
• 1 sprig rosemary
• 1 sprig thyme
• 1 sprig basil
• 1 sprig oregano and tie these together
• 2 cups frozen peas

Method to proceed

1. Season beef all over with salt and pepper and then toss with flour
2. Brown in hot oil a few at a time on all sides (approx. 5 minutes each batch) adding more oil, if necessary. Transfer to a plate when done and set aside.
3. Add onions to the same pan and cook 4-5 minutes to soften slightly and get some colour. Add the garlic in the last minute of cooking.
4. Stir in tomato paste and cook for 1 minute to increase the flavour.
5. Deglaze the pan by adding the wine and wine vinegar, scraping down the bottom of the pan to remove any brown bits. Bring to a boil and then reduce the heat to medium high.
6. Return the meat to the pan along with the broth, bay leaves, carrots, potatoes, celery, Worcestershire and herbs. Bring to a boil, cover and reduce to  simmer for 2-3 hours. The better method is to transfer to a Dutch Oven at 325 degrees and cook the same amount of time.
7. Season with the salt and pepper, if needed, and add the peas 2-3 minutes before serving.

You and all you serve to will rave about this. It is awesome.