Beef Stew #soupswappers

adapted from Nigel Slater

Yield:  4 servings

2 Tablespoons olive oil

1 Tablespoon unsalted butter

1 1/2 pounds lean stew meat, cut into bite size pieces

2-3 Tablespoons all-purpose flour

2 cloves garlic, minced

1 small yellow onion, peeled, rough chop

2 leeks, white and light green only, cleaned and sliced into half moons.

3 celery ribs, sliced 

3 carrots, peeled and sliced into chunks

3/4 cup peas

3/4 cup red wine

2 1/4 cups beef stock

2 bay leaves

3 Tablespoons fresh thyme leaves

3 Tablespoons fresh chopped parsley

1 Tablespoon Worcestershire Sauce or to taste, if desired

1 Tablespoon balsamic vinegar, or to taste

Salt and fresh ground pepper, to taste

Preheat oven:  350° F.

In a Dutch oven, heat the oil and butter.  Add the stew meat and brown on all sides.

Sprinkle the flour over the beef and cook, stirring, for 2-3 minutes.  Add the garlic and the vegetables. Note:  I added the peas after the stew was removed from the oven.

Continue cooking for another 2-3 minutes.

Stir in the wine, stock, and herbs.  Add the worcestershire sauce and balsamic vinegar, adjust to taste. Add the salt and pepper.

Bring to a boil.  Cover with a lid and place in the oven for two hours.  (Check the liquid level occasionally.  Add additional stock if needed.)

To serve place a scoop of mashed potatoes in each bowl.  Add a ladle of stew and sprinkle with parsley.