Beef Stew

Ingredients: 

• 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
• 2 cups all-purpose flour
• Kosher salt
• Ground black pepper
• Olive oil
• 2 yellow onions, sliced
• 2 T butter
• 1 tablespoon minced garlic (3 cloves) 
• 2 c red wine
• 3 c beef broth
• 1 pound carrots, peeled and cut in 1 1/2-inch chunks
• 5 stalks celery, cut in 1 1/2-inch chunks
• 1/2 pound mushrooms (I used already sliced baby bellas) 
• 1 can (14 or 24 ounce, whichever you prefer) whole tomatoes
• 2 tablespoons Worcestershire sauce 
• 1 t dried rosemary
• 1 bay leaf
• 2 t paprika
• 1 t sugar
• Salt and pepper to taste
• 2 T cornstarch (optional)

Directions:

Liberally salt and pepper beef and then dredge in flour.  In a large frying pan brown meat with the olive oil (work in batches so the meat gets browned.  It will steam if the pan is too crowded).  Add oil as needed.

As beef browns, slice onion.  In a separate frying pan, brown the onions over medium low heat with oil and butter.  Add garlic when onions are browned, sautéing for just another 1 - 2 minutes.  

While beef and onions finish browning, slice carrot, celery and mushrooms (if they were not pre sliced).  

Once beef is browned, place it in slow cooker or heavy dutch oven.  Combine wine and beef broth in the frying pan over medium high heat and using a wooden spoon, scrape up all of the brown bits (5 - 6 minutes).  

Add carrots, celery and mushrooms to slow cooker on top of the beef.  Add onions/garlic.  Pour wine/broth over everything.  Add tomatoes.  Add worcestershire and all remaining spices (rosemary, sugar, bay leaf, paprika, salt and pepper).  

Simmer in slow cooker for at least 2.5 hours.  

After cooking is completed, consider thickening the stew gravy.  To do so, mix cornstarch with 1/2 c hot water and add to stew.  Stir continuously until gravy thickens to desired consistency.