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A Little Rainy Day Beef Stew Will Warm You Up

Beef Stew with Herbs De Provence


3-4 pounds beef chuck roast or stew meat 7 cloves garlic

1 medium white onion 4 carrots

4-5 medium sized potatoes ½ pound cremini mushrooms

2 tablespoons tomato paste 1 cup red wine

4 cups chicken or beef stock 1 teaspoon ground pepper

1 tablespoon Herbs De Provence 2 tablespoon butter

2 tablespoon olive oil 1/3 cup flour

1 teaspoon Umami or regular salt 1 bag frozen peas

1. Cut Chuck roast into 2- inch pieces and trim off excess fat

2. Coat meat with salt, pepper, and a light dusting of flour

3. Clean mushrooms and quarter

4. Heat large pot or deep pan on medium high heat and add 1 tablespoon olive oil 1 tablespoon butter, and the mushrooms

5. Cook mushrooms 2-3 minutes until they are golden brown and set aside for later

6. Using the same pan as the mushrooms add remaining olive oil and meat -browning on each side in 2 batches, making sure not to over crowd

7. Set aside meat

8. Peel and slice garlic

9. Peel onion and do a medium dice

10. Using the same pot add onion and cook for 1 minute and then add garlic

11. Cook until onion is translucent and add the tomato paste

12. Cook tomato paste for 1 minute and then add wine to deglaze the pot

13. Let wine cook out for a minute or two and add chicken stock and Herbs De Provence

14. Add meat back in and bring to a medium simmer

15. Cook on low for 1 ½ hours or until meat is tender

16. Cut potatoes and carrots into 2 -inch pieces

17. Defrost Peas

18. Make a rue by taking remainder of butter and flour and cooking it in a small sauce pan for 1 minute and then spooning 2 cups of the stew stock into the pan, stirring briskly to make sure all the flour combines and does not get lumpy

19. Add potatoes and carrots to pot with meat and cook for 20 minutes

20. Add rue to pot and completely combine

21. Add peas and mushrooms and combine and cook with pot uncovered for 20 minutes

Note: You can double up on the mushrooms, use veggie stock, and reduce the cooking time to make this dish vegetarian. This is also good with lamb. Top with parsley.

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