Beef Stew

Beef Stew

Serves 6 – 8

Ingredients:

• 4 tbsp. olive oil
• 2 large white onions, coarsely chopped
• 1 yellow onion, coarsely chopped
• 4 cloves of garlic, minced
• 2 – 3 lbs beef chuck, fat removed and cubed
• 15 oz can tomato sauce (in the same place as other canned tomatoes)
• splash of balsamic vinegar
• generous splash of red wine
• 1 beef bullion cube
• 2 bay leaves
• dried thyme, basil, parsley, salt, black and white pepper to taste
• 3 ribs of celery, 3 carrots, 1 package of mushrooms, 6 small potatoes (Yukon gold, fingerling, or new, or a combination) all chopped into approximate ½ inch pieces (any combination of vegetables is fine)

Directions:

In a large stockpot, heat 2 tbsp. of oil over medium heat until hot, but not smoking. Add beef, some salt and black pepper, and stir to brown all sides.

While beef is browning, heat remaining oil in a frying pan over medium-high heat and add onions and salt.  Stir occasionally until onions are translucent, about 7 minutes. Add garlic and stir for another 5 minutes. Set aside.

Once the meat is mostly browned (it does not have to be cooked through), add balsamic vinegar and stir. Let most of it evaporate, about 5 minutes. Add red wine and do the same. Then, add onions and garlic to the pot, bullion cube, and tomato sauce. Add any vegetables and then enough water to cover everything. Add bay leaves* and seasonings. Bring to boil and then reduce to a simmer. Allow to simmer, uncovered, for a few hours, until meat and vegetables are tender and the stew is thickened.

Serve over noodles (egg noodles are recommended, but any will do) that have been cooked, drained, and mixed with butter, salt, and parsley.

*Be sure to remove bay leaves before serving.