Hearty Beef Stew

Cube the meat into 2″ cubes.

In a small bowl combine 2 Tablespoons of the flour and the Montreal Seasoning. Pour the flour mixture over the meat and mix to coat evenly.

In a large Dutch oven or stew pot, heat the oil on medium-high. Once hot add the beef and cook until browned, about 3 minutes. Be careful not to over crowd the pan. You really want to get a good sear on the meat. Chances are you will have to do this in two batches.

While this is browning, dice the onion and garlic.

Once the meat is browned, remove to a plate and set aside.

Reduce the heat to medium-low and add the onion, garlic, bacon, and salt into the same pot. Saute for about 5 to 8 minutes until the onions are translucent and the bacon has cooked through.

Return the stew meat back to the pot on top of the onions. Turn the heat up to high and add the wine. With a wooden spoon stir the bottom of the pan to release any of that caramelized goodness that has seared onto the pan.

Add the beef stock and bring to a boil. Once boiling, reduce the heat to low. Cover and simmer for 30 minutes.

While the beef is simmering, peel and slice the carrots, snap the beans and discard the tough ends, and slice the potatoes in half or quarter if they are large.

After the beef has been simmering for 30 minutes, add the potatoes, carrots, green beans, and bay leaf to the stew and stir.

Cover and simmer on low for 1 hour.

After one hour remove 1/2 cup of the stew stock. Add the remaining 1 tablespoon of flour to that and whisk until completely dissolved. Slowly return the flour/broth mixture to the stew while stirring. Leave the lid off this time and simmer for another 20 minutes.

Remove bacon and bay leaf and discard them. Taste. Add salt or pepper if needed and serve. A nice piece of cornbread makes this meal complete!