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Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 onion, diced
- 2 celery ribs, diced
- 1 3/4 lbs lean beef, cut into cubes
- 13 1/2 ounces beef stock
- 3/4 cup red wine
- 2 bay leaves
- 1 3/4 tablespoons flour
- 4 carrots, cubed
- salt & freshly ground black pepper
Method
- Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and saute for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and saute for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
- Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.
