Beef Stew with Burgundy Wine:  Yields approx. 14 cups or serves 8 large bowls

3           lbs. boneless beef chuck roast, fat removed, and cut into 1 -2 inch pieces

1          teaspoon salt

1          teaspoon pepper

3          tablespoons vegetable or canola oil

1/3      cup all purpose flour

1          14-oz can of ready to serve beef broth

1 3/4  cups burgundy wine

2          tablespoons tomato paste

3          cloves garlic, finely minced

2          large bay leaves

1          teaspoon dried thyme leaves

2 1/2  lbs. Yukon Gold Potatoes, peeled, and cut into 1 1/12 inch cubes

1         16-oz. package  fresh baby carrots or regular carrots peeled and cut into 2 inch lengths

1          large onion, but into large chunks

1/2      lb. small crimini or white button mushrooms. cleaned and cut in half

1/3      cup fresh parsley, washed and chopped

Heat a large pot and add oil.  Once  oil is hot, salt and pepper your beef cubes and add about 1 quarter of them to your pot.  Brown your meat cubes on all sides and remove from pan.  Add a little more oil each time and continue to brown the rest of your meat until all of it is browned.  Remove it from the pan and add the flour into the pot.  Cook your flour mixed with the remaining oil for 2 minutes…it will be a little dry.  Cooking this flour mixture is an absolute must or your stew will taste like uncooked flour and will not provide the proper thickening you need.  

 In a separate container add beef broth, wine, and tomato paste and mix.  Pour slowly into your mixture whisking it as you go.  Bring the liquid to a boil, reduce heat to low and add garlic, bay leaves, thyme and browned meat. Cover and simmer for about 2 hours or until beef is tender.

Add potatoes, carrots and onions and cook 30 – 40 minutes or until vegetables are tender.  Uncover pan and add mushrooms cooking for 10 more minutes.  Just before serving stir in fresh  chopped parsley and remove the bay leaves.

Worth mentioning:  Browning the meat is a necessary process because it caramelizes the outside which give the meat a richer flavor.  The little bits that are left behind in the pan are a good thing, because they will soak loose with the liquid and add to your flavor.  If you try brown to many of meat to the pan at the same time the meat will not brown and will simply steam with out forming a crusty brown surface.  Also worth mentioning if you are peeling and cutting your potatoes prior to putting them directly into your stew you will need hold them over in a pot of water until you are ready to use them or they will turn brown….don’t forget to drain them first!