Beef Stew

I love beef stew, and while I always liked my mom's growing up, I wanted a version that didn't include mushroom soup. This one is fabulous. PERFECT for dipping breadsticks or rolls or even Italian or white or wheat bread inside. mmmmm...Hits the spot, especially on these cold fall evenings. My boys and husband loved it! I slightly tweaked this recipe off of about.com. Serves 4.

Beef Stew

1 Tbsp olive oil
1 lb boneless chuck roast, cut into 1-2" pieces
1/2 tsp salt*
1 tsp black pepper
1 small onion, chopped
1 1/2 Tbsp flour
1 clove garlic, minced
1/3 c red wine*
1 1/3 c beef broth**
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 bay leaf
1 large carrot, peeled and chopped
1 stalk celery, chopped
3 small potatoes, peeled and cut into eighths

1. Heat oil in heavy pot (w/tight fitting lid). When begins to smoke, add beef and brown.
2. Once browned, move meat to one side and add onion. Stir occasionally 5 minutes.
3. Reduce heat to medium-low. Add flour and cook 1 minutes, stirring often. Add garlic and cook another minute.
4. Add wine and deglaze the pan, scraping any brown bits stuck to bottom of pan. Simmer wine 5 minutes then add broth, thyme, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook on very low about 1 hour.
5. Add carrots, celery and potatoes; simmer, covered, another 30 minutes or until meat and vegetables are tender. Taste and adjust seasoning.
6. Turn off heat and let sit 15 minutes before serving.

* You can substitute beef broth, so adding a total of 1 2/3 total cups.
** I used chicken broth b/c that's all I had and it was awesome. Soups and stews are pretty flexible like that. :)