Easy and delicious, you'll want this stew anytime of year!
This particular recipe is one of my favorites; rich, hearty broth, and beef that falls apart at the touch of a spoon. Best of all? Super easy to make. It’s all done in just one pot, making for easy cooking and easy cleaning. Amazing during any season!
You Will Need
In a large dutch oven or heavy pot, heat 3 tablespoons olive oil over medium high heat. Toss beef in flour mixture. Using tongs, place beef in pot and brown on all sides, about 10 minutes. Remove and set aside. Add other 2 tablespoons olive oil, onions and celery and saute for about 2 minutes. Add garlic and saute for about 15 seconds, until fragrant.
Add beef back to pot. Add the tomato paste and worcestershire sauce and stir until coated. Pour in the red wine and cook for about 5 minutes, until most has evaporated, while scraping up the brown bits on the bottom of the pot. Pour in the tomatoes, broth, and add the bay leaves. Add the celery, potatoes, carrots. Bring to a boil. Cover and lower the heat to a simmer.