Ginny'S Beef Stew

Name: Ginny'S Beef Stew
Ingredients: 2 onions, chopped 1 small can fire tomatoes; 2 celery stalks, chopped dried mushrooms; 3-4 slices prosciutto, cut up 2 small sweet potatoes; dried or partially dried tomatoes softened ancho chili, sliced; olive oil smoked Spanish paprika; carrots, cubed parsnips, cubed; 1 1/2 lbs cubed chuck stew meat 1 cup red wine; chicken broth 2 - 3 bay leaves; sprigs of fresh thyme black pepper

9 ingredients

4 steps

Ingredients

2 onions, chopped 1 small can fire tomatoes
2 celery stalks, chopped dried mushrooms
3-4 slices prosciutto, cut up 2 small sweet potatoes
dried or partially dried tomatoes softened ancho chili, sliced
olive oil smoked Spanish paprika
carrots, cubed parsnips, cubed
1 1/2 lbs cubed chuck stew meat 1 cup red wine
chicken broth 2 - 3 bay leaves
sprigs of fresh thyme black pepper

Directions

1

Saute onion and celery until soft. Add prosciutto and stir a bit. Put into dutch oven.
2

Cut excess fat off meat and cut to desired size. Cut with flour; wait a minute and flour again, making sure all excess is shaken off. Brown meat in oil and add to Dutch oven.
3

Add the rest of the ingredients.
4

Heat to simmer on top of stove. Move to 300 degree oven. Cook for 2 and 1/2 hours or until tender. Best second day and served over polenta.