I first tried this recipe about a month ago. It is a great meal to have during all of this cold weather! I'm planning on cooking it again this week! I made it in a stock pot the first time. It was good, but better when we had it the next day because it was able to cook longer so the meat was more tender. This time I may try it in the crock pot so I don't have to watch it, and it will have enough time to simmer.
1 1/2 pounds stew beef
3/4 cup flour
1 teaspoon onion powder
1 teaspoon seasoned salt
1 to 2 tablespoons olive oil or canola oil
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven over medium heat; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for about an hour*, or until beef is tender. Serve with biscuits or hot cooked noodles. Serves 6.
*I would suggest letting it simmer for about 3 hours. It will be good after an hour, but the beef may not be tender enough to eat without a knife yet. If you have time, let it cook for several hours until the beef starts to fall apart easily - the flavors will also be better. This is a really rich stew - so yummy! And it's a meal all on its own. Enjoy!
16 hours ago