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Stock-n-Wine Stew

Categories: Beef
Contributed by: Jacqueline&David

I am so proud of this recipe because I made it up and I am not normally good at that AT ALL! We decided this stew was one of the best we've ever made.

Only warning is, you may decide to skp coating the meat chunks w/ flour before browning b/c the flour makes the stew thicken up incredibly and it is a little floury, however, if you do use the flour-coated meat, the bonus is you have to add so much extra beef stock that it makes tons of gravy! ;-)

If you decide to coat the meat  pieces w/ flour mixture, since it will thicken, you'll need to stir more frequently like maybe once every 10 minutes  and keep adding stock a little each time. If you don't coat the meat, you'll need to add some flour water mixture for the last 10-15 minutes of cooking so it thickens.

Here's what I do:
2.5 lbs cut up chuck meat for stew (I trimmed off fat from mock chuck steaks and cut up)
I coated pieces in flour that I pre-seasoned well w/ paprika, onion powder, salt and pepper and cooked med-high in EVolive oil until well browned in 2 batches. Set the meat aside.

1 med onion, diced/sliced~~cook that in some olive oil after meat is done and out. I just browned the onion a bit. Throw meat back in along w/ 2-3 cut up carrots and potatoes (skin removed)and add the premade gravy/liquid stuff and simmer on low 1.5 hrs stovetop w/ lid on. Stir every 10 min or so and add more beef stock as you go b/c the flour will make it stick:

gravy/liquid stuff:
About 1/2 to 3/4 cup red wine (I used Cabernet Sauvignon)
2.5-3 cups of beef stock (Emeril brand carton of beef stock you can buy at supermarket--didn't use the whole carton) I started out w/ about 1.5 to 2 cups of stock and added as it got too thick along the way.
about 1 T Herbs De Provence (buy this at Whole Foods and many grocery stores in dried herb/spice section) If you don't want to, you can use a thyme/rosemary blend but I am in love with my new-found herbs de provence.
S&P (I love salt and keep tasting until there is enough)
about 2 T tomato paste
about 2 tsp sugar (taste and see if it needs any more so it isn't too tart)
about 2 tsp red wine vinegar (I didn't measure)
2-3 cloves pressed garlic
Taste after it has simmered a little while and add salt as needed, sugar if needed. Keep adding more stock as you go so flour doesn't burn. It will really thicken up quickly. 

Oops, almost forgot, for the last 15-30 minutes of cooking I threw in about 1/2 cup of baby frozen peas straight from freezer. They are really tasty in it.