Red Wine and Herb Beef Stew

Place the flour in a large bowl and add the beef cubes. Roll them around to coat.

Preheat oven to 350ºF.

Pour 1 tablespoon of the oil into a large Dutch oven or other oven-safe stew pot over medium-high heat. Once hot add half of the beef cubes (it’s important to not overcrowd the beef if you want it to brown instead of boil) and sear on medium-high heat for a couple of minutes, rotating the cubes during cooking to get the sear on all sides. Remove the beef from the pot and put it on a plate. Add the remaining tablespoon of oil and repeat with the remainder of the beef.

When beef has all been seared and removed from the pot, whisk in 1 cup of stock. Scrape up all the bits on the bottom of the pot and whisk them into the stock. Return the beef to the pot and add the onions, carrots, garlic, rosemary, thyme, remaining beef stock and red wine. Stir in the tomato paste and season with salt and pepper to taste.

Cover the pot and put it into the 350 F oven to cook for 3 hours.

Serve over potatoes, egg noodles or rice. Makes approximately 4 servings but the recipe can easily be doubled.