Beef Stew (serves 4)

1/2 C. flour

1 t. salt

1/4 tsp. pepper

2 lbs. stew beef, cubed

3 t. olive oil

1 bay leaf

1 smashed clove garlic

1 beef stock cube

1/2 C. red wine (Cabernet or Pinot Noir)

1 lb. sliced onion

6 carrots, sliced

3 medium-sized potatoes, quartered

1 pkg. frozen peas

Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil in heavy pot or dutch oven and brown the meat over moderate heat. Don’t crowd — this may take several batches. Remove beef to bowl. Once all meat is well-browned — and keep in mind that browning the meat is probably the single most important step of this recipe — return to pot. Dissolve beef stock in 2 C. boiling water and add to pot with the meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer until meat is tender. Add onions, carrots, and potatoes, stir to mix and then cook for 15 minutes. Add peas and continue simmering for aobut 20 minutes.


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