Beef Stew

Servings

4 quarts

Ingredients

2 tablespoons Olive Oil
2 pounds Beef stew meat, cut into 1 inch cubes
2 teaspoons Salt
3/4 teaspoon Black pepper
4 cups Button mushrooms, quartered
1 cup Fresh pearl onions (peeled and root ends trimmed)
1 1/2 cups Carrots, medium dice
1 1/2 cups Celery, medium dice
2 tablespoons Tomato paste
1 cup Red wine
1/2 cup Butter
1 cup All-purpose flour, sifted
8 cups Beef stock or broth
3 cups Potatoes medium dice
1 teaspoon Thyme, fresh, chopped
1 teaspoon Oregano, fresh, chopped
2 tablespoons Parsley, fresh chopped

Directions

Place your oil in a large sauce pan put over high heat.  When the oil begins to smoke add the beef, while stirring, and sear all sides.  Add in your salt, pepper, mushrooms and pearl onions, and continue to stir until mushrooms are cooked through about five minutes.   Add in the carrots, celery and tomato paste and stir, cooking for an additional few minutes.  Add in the redwine and reduce by about half.  Add in the butter, when melted add the flour and stir until the flour is mixed in.  Add the beef stock or broth while stirring.  Bring to a boil then reduce to a simmer then add the potatoes.  Simmer for approximately 20 minutes or until the potatoes are soft.  Stir in the thyme and oregano and season to taste with salt and pepper.  Serve in warm bowls and garnish with parsley.  Enjoy!