Very easy, savory stew. Throw it together in the morning, and by afternoon you have a hearty, hot meal in a bowl.
Ingredients
- 4 TBSP olive oil
- 2 tsp minced garlic
- 2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels
- about 1/4 cup of flour {tossed with meat to coat}
- 10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}
- 1 medium onion, chopped
- 2 cups sliced carrots {about 3 good sized carrots}
- 2 cups sliced celery {about 2-3 stalks}
- 1 cup of red cooking wine**
- 1 cup beef stock or canned beef broth
- 1 can diced tomatoes, drained {14.5 oz}
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp allspice
- 8-oz container of sliced mushrooms {optional}
- meat tenderizer and about 2 tsp cornstarch
DirectionsSee Full Recipe please visit : www.butterwithasideofbread.com
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