When it gets cold, what tastes better than beef stew you’ve made yourself? This is how I make it.
- 1-3/4 lb. beef stew chunks
- Garlic salt
- 1/4 cup flour
- 3 bay leaves
- Cabernet Sauvignon or other red wine
- Can of reduced sodium beef broth
- Bag of frozen stew vegetables (I use Safeway brand) — it contains potatoes, carrots, celery, and onions
Shake beef stew chunks in bag with flour, garlic salt, pepper, and paprika. Heat olive oil in Dutch oven. Saute floured beef stew chunks in pot until brown.
Add can of beef broth. Add enough wine, water or wine and water to almost cover beef, and add 3 bay leaves and thyme to taste (about 1/2 tsp). Simmer 1 and 1/2 hours on stove.
Add bag of frozen stew vegetables and stir. Cook a half hour more, adding more wine if needed.
Serve with wine and a crusty bread, like a baguette. I like to add a little Tabasco to mine (in the bowl). It is even better the second day.