Winter-time Beef Stew

Low and slow is the name of this recipes game. It’s perfect for the chilly winter days. Beef surrounded by lots of mushrooms and carrots. This makes enough stew for 4-6 persons. Serve over potatoes or noddles, and a crusty piece of bread to sop up the broth.

2 Diced beef packages About 4-5 lbs of beef for stew

4 tbsp Butter2 tbsp olive oil

2 Large onions, sliced

4 tbsp Flour

2 tbsp Of each fresh sage, parsley & basil, dicedIf using dried, use 1 tsp of each

2 cups Red wineThe alcohol gets cooked out, but broth can be substituted

32 oz Beef broth

4 tbsp Tomato paste

2 Containers of mushrooms, sliced in large pieces

4 Large carrots, peeled and chopped in large pieces, about 3 inch pieces

Salt and pepper to taste

Preheat oven to 350 degrees.

Meanwhile, heat over medium-high heat a large oven-proof pot, like Dutch oven. Melt half of butter. Working in batches sear the beef pieces. Set seared beef aside.

Add the rest of butter and oil, sauté onions until translucent. Add flour and cook for about 1 minute. Add herbs and tomato paste and stir together.
Add wine and broth and bring to a low boil. Add beef. And remove from heat.

Cover with a lid and place in oven.
After 1 hour add carrots and mushrooms.
Cook for an additional hour, until veggies are tender.

Season with salt and pepper to taste.
Enjoy!

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Winter-time Beef Stew