Beef Stew with Red Wine

When we ordered our 1/4 steer one of the things we made sure to get was stew meat.  Why? We love beef stew!  I decided to whip up a batch not too long ago after I came across a recipe I had starred in my Google Reader many many moons ago. 

 I found this post on Two Novice Chefs, One Tiny Kitchen.  Since they talked about modifying the recipe, I decided to go to the source and change it up to our tastes.

We added more of just about everything and skipped the onions (since I am not a huge fan).  D loved it (though he wished it had onions in it).  Guess I will have to add them next time.  I really really like this recipe because unlike many other ones I have come across, there were no mushrooms and no beans. 

Next time, I plan to double the batch to ensure we have enough to freeze for a quick and easy meal when pressed for time. 

Beef Stew with Red Wine
(Sourced from About.com: Southern Food)
Ingredients

• 1 1/2 pounds stew beef
• 3/4 cup flour
• 1 teaspoon onion powder
• 1 teaspoon Smokey 4/S Seasoned Salt
• 2 tablespoons olive oil or canola oil
• 2 cups carrot chopped to bite size pieces
• 3 ribs celery, chopped to bite size pieces
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 cup dry red wine (I used some Cabernet Sauvignon we had left over from one of our dinners)
• 2 cups potatoes, chopped to bite size pieces
• 1/4 teaspoon crumbled dried rosemary

Directions

• Trim stew beef and cut in small bite-size pieces.
• Put in a zip top plastic bag with the flour, onion powder and seasoned salt.
• Toss to coat well.
• Heat oil in a large saucepan or Dutch oven over medium heat.
• Add beef to hot oil and cook, stirring, until lightly browned.
• Add the celery; continue cooking, stirring, for about 3 minutes.
• Add carrots, potatoes, garlic, broth, wine, and rosemary, bringing to a boil.
• After reducing heat to low, cover and simmer for 50 to 60 minutes, or until beef is tender.

I hope you like this as much as we do!