Hearty Beef Stew

Summary
Prep time	1 hr
Cook time	1.5 hrs
Source	Savory Sweet Life by Alice Currah (pg 188)
Yield / serves	6-8 servings
Rating	Delicious

NOTE: A 1.5x batch of this will fill a 7.5-quart Dutch Oven to the brim. You have been warned.

Ingredients

• 1/3 c flour
• 1 T kosher salt
• 1/2 - 1 T freshly ground black pepper (to taste)
• 2 lbs beef stew meat
• 3 T olive oil (plus more if needed)
• 1 medium onion, coarsely chopped
• 4 garlic cloves
• 4 celery ribs, sliced crosswise into 1/2-inch pieces
• 1/2 c red wine
• 1/4 c balsamic vinegar
• 1/4 c granulated sugar
• 2 14-oz cans beef broth
• 3 chicken-flavored bouillon cubes
• 14 oz can diced tomatoes
• 2 lb small red potatoes, quartered
• 6 large carrots, peeled and sliced crosswise into 1-inch pieces
• 1 t dried rosemary
• 1 t dried thyme

Preparation

Combine the flour, salt, and pepper in a large bowl. Toss the beef in the flour mixture until completely coated.

In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add a third of the beef pieces and cook until browned on all sides, a total of 8-10 minutes, making sure not to overcrowd the beef in the pot. Transfer the cooked beef to a medium bowl. Adding more oil if necessary, brown the remaining meat in 2 additional batches, moving each cooked batch to the medium bowl.

Heat 1 tablespoon of oil in the pot, and add the onions, garlic, and celery. Saute for 2 minutes. Add the wine, balsamic vinegar, and sugar and stir with a wooden spoon, scraping the bottom of the pot until all the residue has dissolved.

Stir in the beef broth, chicken bouillon, tomatoes with the liquid, potatoes, carrots, rosemary, and thyme. Return the cooked beef to the pot. Bring the stew to a boil and then reduce the heat to a simmer. Cover the pot and cook until the beef is tender, about 1 1/2 hours.

Note: This can be made in a slow-cooker by coating the beef with the flour mixture, then adding all the ingredients to a large slow-cooker. Cook for 7-10 hours on low or 4 hours on high.