Old Fashioned Beef Stew

 I love a good stew that cooks low and slow until everything is so tender that it melts in your mouth. This stew is exactly that and the flavors are absolutely fantastic. Enjoy!

Ingredients:

-1/2 cup flour

-1 tsp pepper

-2 lbs beef stew meat, cut into chunks

-2 Tbs vegetable oil

-1 onion, finely diced

-2 Tbs tomato paste

-2 Tbs red wine vinegar

-1 cup cooking red wine

-6 cups beef broth, divided

-2 bay leaves

-3 medium carrots, peeled and roughly chopped

-2 large baking potatoes, peeled and cut into chunks

-2 tsp salt

-1/2 tsp dried rosemary

Directions:

In a large resealable plastic bag, mix the flour and pepper. Add the beef chunks and stir to coat.

Heat oil in large pot. Add the beef chunks (you might need to work in batches) and brown on all sides. Remove from pot.

Return pot to stove and add the onion. Sautee for a couple of minutes, then add the tomato paste. Mix well. Deglaze with the vinegar and wine, scraping all the yummy brown bits from the bottom. 

Return the browned beef to the pot, along with 4 cups of the broth, and bay leaves. Give it a good stir and bring to a boil.

Lower the heat and simmer, covered, for 1 1/2 hours, stirring occasionally. The liquid will be thickened and most likely gone by now. Add remaining broth, carrots, potatoes, salt, and rosemary. Give it a good stir and simmer for another 30 minutes.

Ladle into bowls and serve with some fresh hot bread to sop up that goodness. Yum! Enjoy!