Beef Stew

I've never actually made beef stew before since that has always been Kevin's ballywick, but I got this dutch oven for Christmas and it seemed like a good first recipe for the oven. Kevin liked the stew a lot, so I call it a win. I served it with homemade biscuits, which were also delicious and way too easy to make for something that is not at all good for you!


Beef Stew
2 tblsp olive oil
1 lb stew meat
1/4 cup seasoned flour
1 large onion, cut in bite size pieces
3 large carrots, cut in bite size pieces
4 white potatoes, cut into 1" chunks
1/3 bottle red wine
2-3 cups stock (I used chicken since that's all I had on hand, but of course beef would make sense here)
1 small can tomato paste
1/2 tsp dried thyme
salt and pepper
Heat olive oil in dutch oven over medium high heat. Toss beef cubes in seasoned flour and then brown all sides in hot oil. Add onion and carrots. Cook until tender. Deglaze pan with red wine. Add potatoes and tomato paste and cover with stock. Add thyme and salt and pepper to taste. Bring to boil, then reduce heat to low. Cook over low heat for 3 hours. Adjust seasonings before serving.