Beef & Vegetable Stew

 
beef_stew

INGREDIENTS

1 LB RAIKES BEEF STEW MEAT
3 TBSP OLIVE OIL
1/4 CUP FLOUR
3 1/2 CUPS BEEF BROTH
1 BAY LEAF
2 CLOVES GARLIC (MINCED)
1 TBSP BALSAMIC VINEGAR
1 TBSP TOMATO PASTE
1 CUP PEARL ONIONS
3 CARROTS (CHOPPED IN 1/2" PIECES)
3 RIBS CELERY (CHOPPED IN 1/2" PIECES)
2 MEDIUM POTATOES (DICED)
14.5 OZ CAN BEANS
SALT & PEPPER TO TASTE

COOKING INSTRUCTIONS

Heat olive oil in a large dutch oven and brown the meat. Add balsamic vinegar and tomato paste. Cook for about 3 minutes to allow flavors to combine. Slowly add in the flour, making sure to stir well. Next add the broth and bay leaf. Cook over medium heat for 30 minutes. Add the onions, carrots, celery, and potatoes. Cook for an additional 30 minutes or until the vegetables are tender.

We recommend serving with a crusty bread to soak up the juices.

Note: You could also prepare this recipe in a slow cooker or Instant Pot.


 

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