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Beef and Vegetable Stew

Submitted by LyricFox

Ingredients

3 lbs beef brisket, 1" cubes trimmed of as much fat as possible
1/4 cup flour
Salt and pepper to taste
3 tbsp vegetable oil
1/2 cup red wine
10 cups beef stock (divided use)
1 large onion, chopped
2 bay leaves
6 medium sized carrots, chopped
2 large onions, chopped
4 large ribs celery, chopped
6 medium potatoes, peeled and chopped
1 tsp marjoram
2 tsp tarragon
3 tbsp Worchestershire sauce
Salt and pepper to taste

Directions

Wash and pat brisket dry. In a large sealable bag, drop in beef, flour and salt/pepper. Seal and shake to coat beef well.

In a large stew pot, heat vegetable oil until hot. Drop in half of brisket and brown on all sides. Remove to a plate. Continue browning beef in batches until all meat is browned. Once all meat is browned, deglaze the pot with the red wine, scrapping up all the bits. Pour in six cups of beef stock, chopped onion, bay leaves and brisket. Bring to a boil, cover, lower heat and simmer beef for 3 hours. Stock should cover all beef and onions. If needed during the cooking time, add a little water to keep them covered.

After three hours, add remaining stock, carrots, onions and celery. Add marjoram, tarragon, Worchestershire sauce and more salt and pepper if needed. Simmer for 30 minutes or until carrots are nearly tender. Add potatoes, taste for seasoning and cook another 15 minutes or until potatoes are tender.

(This is a stew that really benefits from being held overnight in the fridge for the flavors to meld. If at all possible, try to make it the day before you plan on serving it.)

Re-heat if refrigerated overnight. Taste and adjust seasoning. Serve with a salad and crusty bread.

Serves: 16-20 one cup servings. Freezes well.