Beef Stew

• 3 pounds beef stew meat

• 1 large yellow onion; chopped
• 4 large carrots; chopped
• 4 cloves minced garlic
• 1 1/2 pounds baby potatoes; chopped in half
• 1/4 cup flour
• 4 Tbsp butter
• 4 Tbsp extra virgin olive oil
• 2 Tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 1 Tbsp Worcestershire sauce
• 1 Tsp Italian seasoning
• 1 Tbsp fresh Rosemary, minced
• 1 Tbsp fresh thyme
• 2 bay leaves
• Salt & Pepper to taste

Instructions:

1. Preheat oven 300°
2. Heat 1 tablespoon of olive oil in a large pot on medium high heat (I use the Risa Kitchen 8 quart pot- a staple in my kitchen!)
3. Prepare stew meat by patting dry and seasoning with salt and pepper
4. Add prepared stew meat to pot when oil is hot; cook in batches and do not overcrowd the pan
5. Sear about 3 minutes on each side (all sides of each piece of meat should have a nice seared crust on it)
6. Remove seared stew meat from pot
7. Add 1 tablespoon of olive oil and onions to pot, cook for 3 minutes then add garlic, cook for 1 more minute
8. Add 4 tablespoons of butter, when melted add flour, cook for 1 minute
9. Add tomato paste, cook 1 more minute
10. Pour in red wine, deglaze and scrape up brown bits from the bottom of pot, simmer 2 minutes
11. Pour in beef broth and Worcestershire sauce
12. Add meat back to pot along with herbs, seasoning and salt and pepper to taste
13. Bring to a simmer, cover with lid, cook in oven for 90 minutes, add potatoes and carrots
14. Cover with lid and bake for at least 1 hour
15. Remove bay leaves before serving
16. Top with fresh parsley- Enjoy!!