Beef Stew

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Beef Stew


2 ½ to 3# Stewing Beef ( I used London Broil also can use chuck)
1 Tbsp Kosher Salt
1 Large jar V8 Low Sodium vegetable juice
8 Cloves Garlic Chopped
7 or 8 turns Cracked black Pepper
½ large bottle Shiraz Wine (Yellowtail)
2 Medium Yellow Onions Chopped
2 to3 Tbsp Italian seasonings
1 Fennel bulb chopped
8 stalks Celery chopped
1 Boc Choy Chopped
4 Plum tomatoes small cubes (about 1/8”)
5 Fair size red potatoes cut in ½ in cubes



Cut the beef into 1” cubes, put it in a big Zip Lock, about half the beef at a time, Add 2 Tbsp all purpose flour and shake it.


Heat a cast iron frypan, put in some olive oil and crush and chop half the garlic. Put the garlic in the frypan and add the beef. Sear the beef. Transfer the seared beef to the stockpot. Repeat this with the rest of the beef. Deglaze the frypan with some wine, scrape all the good stuff off the bottom of the frypan and add it and the wine to the pot.


Add the V8, pour in half a bottle of wine., fill the V8 bottle half way with water and add that. Put in the spices and onions. Bring to a boil and reduce to a simmer, while you cube and chop the rest of the veggies. Add the veggies, bring back to a boil and reduce heat to simmer. Simmer till the meat is quite tender (2 – 3 ) hours and the veggies are done.


Note, when putting flour in the Zip Lock be generous. It will thicken the stew some. If you like the stew thicker you can mix some arrowroot in cold water and add it to the stew near the end.
 
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