MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: The Best Beef Stew
 Categories: Beef, Potatoes, Herbs, Vegetables, Wine
      Yield: 6 Servings

  1 1/2 lb Beef stew meat; in 1" cubes
    1/2 ts Salt; divided
      6 tb A-P flour; divided
    1/2 ts Smoked paprika
      1 tb Oil
      3 tb Tomato paste
      2 ts Herbes de Provence
      2 cl Garlic; minced
      2 c  Dry red wine
      2 c  Beef broth
  1 1/2 ts Fresh rosemary; minced,
           - divided
      2    Bay leaves
      3 c  Potatoes; peeled, cubed
      3 c  Onions; coarse chopped
      2 c  Carrots; sliced
      2 tb Water; cold
      2 tb Balsamic or red wine
           - vinegar
      1 c  Fresh or frozen peas
           Additional fresh rosemary
           - (optional)

  In a small bowl, toss beef and 1/4 ts salt. In a large bowl,
  combine 4 tb flour and paprika. Add beef, a few pieces at a time,
  and toss to coat.

  In a Dutch oven, brown beef in oil over medium heat. Stir in tomato
  paste, herbes de Provence, and garlic; cook until fragrant and
  color starts to darken slightly. Add wine; cook until mixture just
  comes to a boil. Simmer until reduced by half, about 5 minutes.
  Stir in broth, 1 ts rosemary and bay leaves. Bring to a boil.
  Reduce heat; cover and simmer until meat is almost tender, about
  1-1/2 hours.

  Add potatoes, onions, and carrots. Cover; simmer until meat and
  vegetables are tender, about 30 minutes longer.

  Discard bay leaves. In a small bowl, combine remaining 1/2 ts
  rosemary, remaining 1/4 ts salt and remaining 2 tb flour. Add cold
  water and vinegar; stir until smooth. Stir into stew. Bring to a
  boil; add peas. Cook, stirring, until thickened, about 2 minutes.
  If desired, top with additional fresh rosemary.

  Recipe by James Schend, Pleasant Prairie, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM