Rachel's Recipes

Beef Stew

Posted on: December 9, 2010

1.5 lb beef stew meat, cut into cubes
2-3 Tablespoons flour
2 Tablespoons oil
14.5 oz can diced tomatoes
1 Tablespoon tomato paste
2 cups beef broth (I used chicken)
1/4 cup red wine
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire
2 teaspoons A1
3 cloves garlic, crushed
2 bay leaves
2 teaspoons oregano
1 large onion, diced
1 lb potatoes cut into chunks
2 carrots, cut into chunks

Preheat oven to 350 degrees. Heat oil in dutch oven over medium heat.

Season flour lightly with salt and pepper. Dredge each piece of beef in flour, shaking off the excess. Working in batches, sear each piece of beef, about one minute per side.

After beef has been seared and removed from pot, add the remaining ingredients, except the potatoes in carrots. Stir together to create the sauce and dissolve the tomato paste and steak sauce. Add the beef, potatoes, and carrots, and bring to a boil over medium heat.

Stir and cover the pot. Place in the oven and cook for 90 minutes, up to two hours for a thicker sauce.

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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