Beef Stew

12 ingredients
1 steps

Ingredients

  • 2 1/4 lb chuck steak, trimmed and cubed
  • 1/4 cup all-purpose flour, seasoned
  • 1/4 cup oil
  • 2 None carrots, chopped
  • 2 stalks celery, trimmed and chopped
  • 1 None large onion, finely chopped
  • 2 clove garlic, minced
  • 4 cups beef stock
  • 1 (13.5 oz) can diced tomatoes
  • 1/2 cup red wine
  • 4 sprigs fresh thyme
  • 2 None bay leaves

Directions

  1. 1
    Preheat oven to 350°F. Toss meat in seasoned flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over high heat, brown meat, in batches, for 3-4 mins. Set aside. Reduce heat to medium, add remaining oil and saute carrot, celery, onion and garlic for 3-4 mins, or until onion is tender. Return meat to pot, add stock, tomatoes and wine. Add thyme and bay leaves and season to taste. Bring to a boil then transfer to oven and cook, covered, for 1 hour. Uncover and cook for another 30 mins, or until meat is very tender.

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