Ingredients
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3 lbs stew beef chunks
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3 tablespoons canola oil
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3 tablespoons flour
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1 small onion, chopped
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2 garlic cloves
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2 stalks celery, chopped
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4 small potatoes, cubed
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3 carrots, chopped
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2 cups beef broth
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1 cup chianti wine
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8 ounces tomato sauce
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1 bay leaf
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1/2 teaspoon basil
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1/2 teaspoon oregano
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salt and pepper
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1/2 teaspoon thyme
Instructions
- Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
- Seal bag and shake and toss until beef is coated. Set aside.
- Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
- In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
- Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
- Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
- Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
- Serve with a crusty bread. Mmmmm!
- After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).