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Beef Stew

by Tom Fleming

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3 lb. beef stew meat

1 TBSP garlic powder

1 TBSP onion powder

4 TBSP extra virgin olive oil

2 TBSP all purpose flour

1/2 cup red wine

1 1/4 cup chicken stock

1 bay leaf

Pinch red chili flake

1/2 large yellow onion

6 cloves whole garlic

20 your-baby carrots

1 large baking potato

Salt and pepper to taste

Peel and cut onion into large dice and reserve. Clean garlic cloves and reserve, wash potato very well and reserve (cut later). Count out carrots and reserve.

Season stew meat garlic powder, onion powder and salt and pepper. Heat a large saut pan over high flame for 3 minutes. Add 2 TBSP olive oil and sear one-half amount of stew meat. Repeat process with second half of stew meat.

Place stew meat into crock-pot and add red wine to sauté pan to deglaze pan. Add red wine to crock-pot. Add chicken stock and cover. Cook on low heat for 4 hours.

After four hours remove lid carefully. Add onions, garlic, and carrots. Cut potato into large dice and add to crock-pot. Carefully stir stew. Return lid and cook for 45 minutes. Re-season if necessary.

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2 Responses to “Beef Stew”

  1. Diana Elder says:

    When do we add the flour and red pepper flakes? Thank you, Newbie Chef

  2. Chef Dad says:

    Lightly toss stew meat with flour before searing. Add chili flake when you add everything to crock pot.


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