Jessica asked for my beef stew recipe and when I thought about it I realized that it wasn't written down anywhere. I've made it so many times that now I just make stew without really thinking about it...goes something like this.
Ingredients:
2 pounds chuck roast, closely trimmed and cubed
2 pounds small red potatoes, peeled and quartered
1/2 stalk celery roughly chopped
1/2 pound of carrots peeled and roughly chopped
1 12 oz can diced tomato
1 5 oz can tomato paste
1 cup burgundy
3 tablespoons olive oil (divided)
2 tablespoons butter
3-4 tablespoons flour
2 tablespoons herbs de provence
1 tablespoon Worcestershire sauce
Water to cover (about 4 cups)
Salt and Pepper
Do this:
Heat large iron skillet until smoking over med-high heat. Add 2 TB olive oil and immediately add beef chunks. After they begin to brown stir and continue cooking until well seared. Season with salt and pepper. Give them some room....don't over fill the pan.
Remove beef to warmed large cast iron DO. De-glaze pan with burgundy, stir and allow to reduce at the boil by about 1/2. Add remaining liquid to DO.
Return skillet to heat and add butter and remaining olive oil, when hot sprinkle with flour and stir to form roux. Continue cooking until flour is nutty brown color. Add to DO
Add vegetables, and remaining ingredients to DO and stir together. Add just enough water to barely cover.
Bring to a boil and then simmer for about 3 hours. Gravy should be fairly thick and veggies fork tender. Serve piping hot with french bread on the side.
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