HEARTY BEEF & VEGETABLE STEW

Wine has been used in stews for hundreds of years.  Soft country rolls are a perfect accompaniment to this hearty stew. 

4 strips bacon, cut into small pieces

3 - 4 lbs boneless beef chuck, cut into bite size chunks

3 T all-purpose flour

3 cloves garlic, minced

3 cups beef broth

1 cup mild red wine

3 T tomato paste

1 T minced thyme

1 T minced rosemary

2 t sea salt

1 t freshly ground black pepper

4 large carrots, peeled or scrubbed, and cut into diagonal chunks

15 small potatoes, scrubbed and cut in half

1 medium rutabaga, cut into bite size pieces

2 cups frozen pearl onion

2 bay leaves

2 T softened butter

2 T all-purpose flour

2 cup frozen peas

3 T minced fresh parsley

In a large Dutch oven, over medium heat, cook bacon until crisp. 

While bacon is cooking, pat beef dry with paper towels and dust with flour. 

Remove bacon with a slotted spoon and set aside on a large plate.

Raise heat to medium-high. Add half of the beef and brown well on all sides.

Remove with a slotted spoon to the large plate and brown the other half of the beef.

Add garlic to the pot and sauté 1 minute

Add the beef broth, wine, tomato paste, minced thyme, and minced rosemary.

Add the rest of the browned beef, bacon, and any juices back into the pot.

Cook stew on stove top for 5 minutes.

Cover with the lid and place in a 325 degree F oven for 1 hour.

Add the carrots, potatoes, rutabaga, onions, and bay leaves.

Cover again, raise heat to 350 degrees F and bake for one more hour. 

In a small bowl, mix together the softened butter with the flour.

Remove pot from oven and stir in the butter-flour mixture.

Cook on top of stove for 2 minutes.

Add the frozen peas and stir in for another minute.

Remove bay leaves, stir in parsley, and serve in large shallow bowls.

Serves 6