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Rob's Beef Stew

Print Recipe
Course Main Course, Soup
Cuisine American

Ingredients
  

  • 2 lb Chuck cubed
  • 2 tbsp vegetable oil
  • 4 cups Beef Stock
  • 1 cup Red Wine
  • 2 cloves garlic minced
  • 2 Parsnips
  • 1 Large Onion Diced
  • 2 Carrots 1" pieces
  • 2 Celery Stalks 1/4" slices
  • 1 Large Russet Potato cubed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Worcestershire
  • 1/4 tsp Rosemary
  • 1/2 tsp Rubbed Sage
  • 1/4 tsp Thyme
  • 3 drops Tobasco

Instructions
 

  • Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at lest 1/2" of space between pieces. Remove beef to paper towel to drain.
  • Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
  • Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
  • Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
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