Beef Stew a la Jauberry

This is a great beef stew recipe that is perfect for fall or winter weather. The beef is so tender, it is ridiculous. I use 2 cups stock and 1 cup dry red wine for my liquids. The red wine helps to tenderize the meat and helps bring the flavor to the dish. I think this recipe is heavenly with a baguette thinly sliced on the side, but for those of us who cannot eat gluten anymore, rice is also wonderful. 

INGREDIENTS

• 2 lbs. boneless stewing beef, cut into cubes
• 1 teaspoon dried herbs (thyme, marjoram, savory, oregano, and/or basil)
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/4 cup chopped leeks (optional)
• 2 tablespoons chopped garlic (optional)
• 2 bay leaves
• 2 to 3 cups beef or chicken stock, dry red or white wine or beer
• 2 to 3 carrots, peeled and cut into 1 inch chunks
• 3 or 4 boiling potatoes, peeled and cut into 1 inch chunks

Pat the meat dry and season with 1/2 of the dried herbs, salt and pepper. Dredge in the flour and shake off any excess.

Heat the oil in a dutch oven over medium high heat. Add the meat in batches and brown on all sides, being careful not to crowd the pan or scorch the meat. 

Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pan (add more if needed).

Add the chopped onions, carrots, celery, leeks, and garlic. Cover and cook, stirring often, over medium heat until the onions are softened, about 5 minutes.

Add the bay leaves, remaining dried herbs, salt, pepper, cooked meat and enough stock to cover the meat at least halfway.

Bring to a boil. Reduce the heat  cover, and simmer over low heat until the meat is fork-tender, 1 1/2 to 2 hours. Add the chunked carrots and potatoes. Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pan from the heat and skim off any fat from the surface. Taste and adjust the seasonings.

Garnish with chopped parsley.

Bon Appetit!