Tried And True, You’ll Love This Delicious Beef Stew

Serves 6-8

Ingredients

3 lbs beef stew meat (chuck-eye roast)

Salt & Pepper

3 T Ghee or duck fat or beef, chicken fat

2 lg onions, chopped coarse

4 garlic cloves

3 T GF all-purpose flour

1 C full-bodied wine (I used a Trader Joe’s cab)

2 C Stock (Beef or Chicken)

2 Bay leaves

1 t thyme

1 lb small yellow or red potatoes, halved

4 large carrots, sliced ¼” thick

1 C frozen peas

¼ C minced fresh parsley

1 lb mushrooms, quartered

Directions

Heat oven to 300°. Season beef with 1 ½ t salt & 1 t pepper; toss to coat. Heat 2 T fat over med-high heat in Dutch oven. Brown meat on all sides in 2 batches, about 5 minutes per batch. Add more fat if necessary. Remove meat and set aside. Add onions to now-empty pot and cook until almost softened, 4-5 minutes. Reduce heat to med and add garlic; cook until fragrant, about 30 seconds. Stir in flour; cook until lightly colored, 1-2 minutes. Add wine, scraping up browned bits on bottom of pot. Add broth, bay leaves, and thyme and bring to simmer. Cover and place in oven and simmer 1 hour.

Cook mushrooms in fat until browned slightly on sides.

Remove pot from oven, add potatoes and carrots, cover and return to oven. Simmer until meat is just tender, about an hour. Remove stew from oven.

Stir in peas and mushrooms and let stand 5 minutes. Stir in parsley, season with slat and pepper to taste and serve.

Enjoy!

Adapted from Cooks Illustrated