Beef Stew

Nothing like a hearty beef stew on a crisp fall day!
Stew Beef (about 2 lbs.)
Carrots, Celery, Onion, Garlic
Stewed Tomatoes, Red Wine
Dried Thyme, Salt, Pepper, Bay Leaf
Black Olives and Red Wine Vinegar
Fresh Parsley
Potatoes, Grits, Polenta (optional here in terms of what you want to serve the stew over – I recommend mashed potatoes)

Dice 2 carrots, 2 celery stalks, one medium onion, and two cloves garlic – set aside
Place a Dutch Oven over medium heat and add 2 tbsp. canola oil. Season the beef with salt and pepper and sear on all sides (about 3 minutes).
Add the mirepoix and garlic and saute for another 4-5 minutes. Season with more salt and pepper.
Add a 28 oz. can of stewed tomatoes, one cup of dry red wine, and one cup of water. Add dried thyme, 2 bay leaves, and another dash of salt.
Lower heat, cover, and simmer for 45 minutes.
Add 1/2 cup of sliced black olives and 1/4 cup red wine vinegar.
Continue to simmer for 30 minutes.
If you want to prepare potatoes, grits, or polenta – do it now.
Serve the stew by itself or over one of the starches. Garnish with minced fresh parsley.
Serve with a glass of the red wine you used in the stew. Put your feet up and dig in!


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