Beef Stew

Yield: 4 servings; Prep Time: 45 minutes; Cook Time: 3 hours 30 minutes

Ingredients:

• 1 ½ pound pre cut stew meat
• ¼ cup flour
• ¼ Olive Oil
• 1 yellow onion finely chopped
• 3 cloves of garlic finely chopped
• 3 cups beef stock
• 1 cup red wine
• 4 cloves
• 1 cinnamon stick
• 1 sprig of rosemary
• 4 carrots peeled cut into 1in cubes
• 4 celery stalks cut into 1in cubes
• Salt and Pepper

Method:

1. Heat stove top to medium heat, pour olive oil into a large stock pot and place over heat.
2. Salt and pepper all sides of the meat and dredge thru flour coating all sides.
3. When the oil is heated, evenly distribute meat in the stock pot. Sear all sides of the beef until brown.
4. After the meat is browned, pull out of stock pot and set aside.
5. Add onions and garlic to stock pot cook until translucent.
6. Deglaze with wine and add stock, bring to a boil.
7. Add beef back into the stock pot, cloves, cinnamon and rosemary sprig. Bring up to a boil and then turn heat down to low and cook for 2 1/2 hours.
8. Add carrots and celery and cook for 30 min and serve.
9. Enjoy with a glass of wine!
10. Tip: for an extra hearty meal, serve with mashed potatoes.

Wine Pairing: Apothic Red