Tuesday, December 18, 2007

Simple Beef Stew

2 1/2 lb. Beef Chuck (trim fat and cut into 1-inch cubes)
Salt and Pepper
4 Tbsp All-Purpose Flour
3 Tbsp Vegetable Oil
2 Onions (cut into wedges)
6 Carrots (cut into 1-inch pieces)
8 Cloves Garlic (finely chopped)
1 Tbsp Red Wine Vinegar
1 1/2 cups Dry Red Wine
1/2 tsp Dried Thyme
1 Bay Leaf

* consider serving with a side of No-Yolk Egg Noodles

Place meat in bowl; season with salt and pepper and coat with flour. Warm 2 tbsp oil in skillet over med-high heat. Fry half of the meat until brown all over, about 4 minutes, and place cubes in slow cooker. Warm remaining 1 tbsp oil in skillet and fry remaining meat and place in slow cooker. Add onions and carrots to skillet and cook, stirring often, for 2 minutes. Add garlic; cook for one minute longer. Add onion mixture to slow cooker. Pour vinegar and wine into skillet, bring to a boil and then add mixture to slowcooker. Season mixture with salt, pepper and thyme; add bay leaf. Cover and cook on low heat until meat is tender, about 5-6 hours. Remove bay leaf and serve hot.