ULTIMATE BEEF STEW

By heathermcginnis

Got this from Canadian Living - February 2015 - another hit !!

Ingredients

• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 kg boneless beef blade pot roast cut into 1" cubes
• 3 tbsp butter
• 1 tbsp vegetable oil
• 2 ribs of celery - diced
• 1 onion, diced
• 2 tbsp tomatoe paste
• 1/2 cup dry red wine
• 1 lb mini white potatoes, quartered
• 3 large carrots, cut into 1 1/2" chunks
• 10 sprigs fresh thyme
• 6 sprigs fresh parsley
• 2 bay leaves
• 3 cups beef broth
• 1/2 tsp worchestire sauce
• 3/4 cup pickeled onions, drained and rinsed
• 3/4 cup frozen peas

Preparation

Step 1

In dutch over, heat 2 tbsp butter and oil and working in small batches brown the beef which has been tossed in the flour, salt and pepper.

Remove and set aside as browned. Once al the meat has browned, cook celery and onion, about 5 minutes. Add tomato paste and cook for 2 minutes. Add wine and cook for 2 minutes scraping up the bits from the pan.

Return beef and any juices to the pan. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and worchestire. Bring to a boil to remove all the bits from the pan.

Put in a braising pot and bake at 350 for 45 minutes. Stir in onions and cook an additional 15 minutes. Uncover and cook till vegetables are tender and beef is tender - about 45 minutes. Stir in peas and cook for 5 minutes.

Remove thyme, parsley and bay leaves. Skim fat. Let sit for 10 minutes.