5-6 carrots,
peeled, cut into bite size chunks
1 lg. sweet
onion, rough chopped (reserve 1 slice to chop fine)
4 stalks of
celery, thick sliced (reserve ½ stalk to chop fine)4 mushrooms, sliced
2 cloves minced
garlic
15oz can of
diced tomatoes
1 sprig of fresh
rosemary
1 Tbsp. corn
starch (mixed with a little red wine)2 Tbsp. flour
1 qt. beef broth
Salt &
Pepper to taste
Olive oil
Put meat in a
gallon plastic bag with the flour, toss well to coat.
Meanwhile in a
Dutch oven or large heavy pot, heat a tbsp. olive oil over medium high
heat. Add the garlic and rosemary sprig –
cook for about one minute, stirring often.
Add mushrooms, reserved chopped onions and reserved chopped celery to
the Dutch oven and sauté until softened.
Bring mixture to
a slow boil then reduce heat to simmer and cover. Allow to simmer for 60-90 minutes, stirring
occasionally. The last 5 minutes or so, mix cornstarch in a cup with the red wine, blending well. Pour the mixture into the stew and stir pot. Allow to 'set' and thicken the stew for about five minutes.
Serve over rice.
Enjoy!
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