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Chris’s Beef Stew
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Description
I made this for Christmas Eve dinner with my brothers.
Ingredients
- 2 pounds Stew Meat (I Used Beef, But Lamb Would Be Good Too)
- Flour, To Coat Stew Meat
- ½ cups Celery, Sliced
- 1 cup Baby Carrots, Cut In Half
- 1 cup Fresh Mushrooms, Sliced
- 3 whole Medium Potatoes (4 If They Are Small), Chopped
- 2-½ Tablespoons Garlic, Minced (I Used The Jarred Stuff)
- 2 cups Burgundy
- 4 cups Beef Stock
- ¼ cups Worcestershire Sauce
- 2 teaspoons Bragg's Sprinkle Or Equivalent Salt Free Herb Mix (Mrs. Dash Would Work Well)
- 2 teaspoons Italian Seasoning
- 2 teaspoons Ground Thyme
- 3 Tablespoons Kosher Salt, Or To Taste
Preparation
1. Preheat oven to 350°.
2. Cut stew meat into 1-inch cubes and lightly coat in flour.
3. Prepare vegetables, and place in a large stock pot or Dutch oven.
4. Brown stew meat in a skillet over medium-high heat, place in the stock pot/Dutch oven and deglaze the skillet with a bit of the burgundy.
5. Add liquid and herbs to the stock pot. Salt to taste.
6. Cook at 350° for 3 hours and 15 minutes. The broth will be kind of thin and soup-like, so you can make a slurry with some cornstarch if so desired.
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