Beef Stew

If you're looking for a yummy fall meal, look no further! I made beef stew (based on my dad's "recipe" for venison stew) and it turned out AWESOME

Jen's Beef Stew-pendous!

1 lb stew meat
1/2c flour
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1/2c canola oil
1/2c dry red wine (cabernet sauvignon)
32 oz beef broth
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1/2 lb mushrooms
5 russet potatoes
2 roma tomatoes, peeled and diced
2 bay leaves

Heat oil in a big heavy pot over med/high heat. Combine flour, salt, pepper, and thyme in shallow dish. Dredge meat and put in hot oil. Sprinkle any additional flour in on top of the meat when you are finished dredging (helps build the rue). Brown meat on all sides, remove with a slotted spoon.

Deglaze the pot with the wine. Cook for about 30 seconds and add the beef broth. Add all the veggies, the bay leaves, and the beef into the pot, and bring to a simmer for 1 hour. If you are rushed for time, just cook till your potatoes are done. But it'll be better if you simmer longer.

Serve with some Artisan Bread in 5 Minutes a Day!