Beef Stew Enough for Two

Preheat oven to 300 degrees.

1. Put flour in a bowl, mix with the seasoned salt.
2. You will need a large Dutch oven or frying pan. (In the case of a frying pan, you will then transfer your meat and sauteed veggies to a large roaster to be put in oven.) I will assume you are using a large Dutch oven.
3. So get your Dutch oven hot on top of your stove top. Melt a tablespoon or two of butter with a tablespoon of olive oil.
4. Dredge your beef cubes in the seasoned flour and brown in the pan. You will need to do this in shifts. As the meat gets brown, transfer it to another dish and then add more meat. Do this until all your meat is browned. It does not need to be completely cooked, just browned.
5. Now add more butter and oil to the pan you just browned the meat in. Add the chunked onions, mushrooms, red pepper and garlic. Saute that until it is soft and the mushrooms are browning.
6. Now add your wine. YES, take a sip—you don’t want to be putting bad wine into your stew! Make sure it’s yummy! Cook that down for a few minutes.
7. Now add your meat back in along with all of the remaining ingredients.
8. Mix it around a little bit. Now stick it in the oven for 3-4 hours, topped with a lid. Check it every once in a while to make sure it is not cooking down too much. If so, then add more water, a cup at a time. Stir it a bit gently to keep the flavors moving around.

I serve this over wide egg noodles, or alongside boiled potatoes, or yummy jazzed up mashed potatoes, with a loaf of French bread.