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Beef Stew

AmyAmy Sawyer
servings:Serves 8

Ingredients

  • 2 pounds good quality chuck beef, cut into 2-inch cubes
  • enough good red wine to cover meat
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 1 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 5 slices bacon, chopped
  • Good olive oil
  • 1 bag frozen pearl onions
  • 1 lb carrots, peeled and cut diagonally in 1 1/2-inch chunks
  • 1 lb white or cremini mushrooms, stems discarded and cut in 1/2
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups chicken or beef stock or broth
  • 1 Tbsp chopped fresh rosemary
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 (10-ounce) package frozen peas
See Full Recipe

notes

okay to half recipe

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