Dad's - Grandpa Mike Sutton's - Beef Stew

By tamalone

Ingredients

• 1 cup flour
• 3 pounds stew beef
• 2 yellow onions, diced
• 2 pounds red potatoes, halved or quartered depending on size
• 32 ounces beef stock
• 2 cups pinot noir
• 1/4 teaspoon dill
• 4 cloves garlic, crushed
• salt and ground black pepper
• 1/4 cup olive oil
• 1 pound carrots, cut into 2 inch pieces
• 1/4 pound unsalted butter
• 1 pound cremini mushrooms, sliced

Details

Servings 10

Preparation

Step 1

1. Cut potatoes and place into bowl of water so they don’t brown.

2. In Dutch oven, heat oil on medium-low heat. Add onions and season with salt. Sauté garlic and onions until soft and set aside (add garlic when onions almost translucent).

3. In bowl, mix flour and 3 tablespoons ground black pepper. Dredge meat in mixture. Brown meat in Dutch oven over medium-high heat until a nice crust develops; don’t cook all the way through. Do this in batches so that there is a single layer of meat in the oven. Remove excess oil.

4. Pour 16 ounces of stock into oven. Deglaze the bottom of the oven. Add wine and other ingredients and the rest of the stock.

5. Add meat, carrots, potatoes, and the onion mixture back to the oven. Bring to a boil. Add dill, reduce heat, cover, and simmer 2 1/2 hours.

6. When stew is almost done, sauté mushrooms in butter ( seasoned with salt and pepper) and add to stew before serving. Season stew with salt and black pepper to taste.

Cook’s note: Can top with biscuits and bake before serving.