Beef Stew

🧂 Ingredients

• 4 pounds round steak cut into 1 inch cubes
• 2 cups flour
• 1 tsp seasoning salt

  I use Morton’s Natures’s Seasonings
• 4 tbsp butter
• 1 whole sweet onion

  sliced thin
• 12 ounces white button mushrooms

  cleaned and chopped in half if large
• 1/2 cup red pepper

  diced
• 3 cloves garlic

  minced
• 1 cup dry red wine

  Cabernet, Burgundy, Merlot all good choices
• 28 ounces crushed tomatoes
• 14 ounces diced tomatoes
• 6 whole carrots

  peeled and chopped into chunks
• 32 ounces beef broth
• 2 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes

  optional
• 1 cup water

Instructions

• 1 Trim any excess fat from round steak and cut it into 1 inch cubes.
• 2 In a bowl or a zip-loc bag add flour and seasoning salt. Toss cubes of beef in
  flour.
• 3 Melt butter 2 tbsp in dutch oven. Add 1/2 of the flour dusted steak cubes in,
  using tongs brown them on all sides. Remove from pan to a plate and the
  remaining 2 tbsp of butter to pan and the last 1/2 of beef, brown and remove to
  plate.
• 4 Leave browned bits in the pan. Add onion, garlic, red pepper, and mushrooms.
  Sprinkle with a pinch of salt. Saute. As moisture releases from the vegetables,
  scrape up the browned bits from the bottom of the pan. Move vegetables around
  until they are softened and mushrooms have started to shrink down.
• 5 Add red pepper flakes, smoked paprika to pan. Stir to combine. Add balsamic
  vinegar.
• 6 Add red wine to pan, and simmer for 3 minutes.
• 7 Add meat back into pan, with all the juices from the plate.
• 8 Add all remaining ingredients to the dutch oven. Stirring to combine. Cover pot
  and place in preheated oven. Cook for 2-4 hours. Check periodically to make sure
  there is enough liquid. If it seems to be getting too dry add water.
• 9 Serve over wide egg noodles or mashed potatoes.

Nutrition Info