Beef Stew

Beef Stew

    • 2 lbs. Sirloin Tip steak, trimmed of visible fat, cut into bite-sized pieces
    • 1/3 cup flour
    • 2 tablespoons olive oil, divided
    • 1 large onion, diced
    • 4 oz sliced mushrooms
    • 1 cup red wine
    • 3 (14 oz) cans beef broth
    • 2 large carrots, sliced
    • 3 ribs celery, sliced
    • 1 lb (about 3 medium) potatoes, cut into bite-sized cubes
    • 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried)
  • 1 teaspoon fresh chopped rosemary (or 1/4 teaspoon dried
  1. Place the flour and beef into a large zip-lock bag. Shake and toss the beef until it's all covered in flour
  2. Heat 1 tablespoon of the olive oil in a large (8 to 10 quart) pot over medium/high heat. Add the beef and stir it around to brown on all sides. Remove the beef to a plate.
  3. Add the remaining 1 tablespoon of olive oil to the pot, still on medium/high heat. Add the chopped onions. The onions will immediately start to loosen the brown bits. Stir the onions around, and use your spatula to scrape up all the brown bits. Add the wine.
  4. Add the mushrooms. Stir them around for a minute. Add the beef broth.
  5. Add the beef back into the pot, along with the the carrots, celery, and the potatoes. Bring the stew to a boil.
  6. When the stew begins to boil, turn the heat down to a simmer. Add the rosemary and thyme.
  7. Cover the pot. Simmer until the stew is done (about 45 minutes), stirring occasionally.