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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 Minced fresh rosemary;
           - divided
      2    Bay leaves
      3 c  Peeled potatoes; in cubes
      3 c  Coarse chopped onions
      2 c  Sliced carrots
      2 tb Cold water
      2 tb Balsamic or red wine
           - vinegar
      1 c  Fresh or frozen peas
           Additional fresh rosemary;
           - opt
 
  In a small bowl, toss beef and 1/4 teaspoon salt. In a
  large bowl, combine 4 tablespoons 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 teaspoon 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 teaspoon rosemary, remaining 1/4 teaspoon salt and
  remaining 2 tablespoon 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.
  
  James Schend, Pleasant Prairie, Wisconsin
  
  Makes: 6 servings (2-1/4 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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