GO BACK TO BED BEEF STEW

I chose the name for this hearty beef stew after hearing about the name of a recipe from the old cookbook, "The I Hate To Cook Book". My reason for naming this "Go Back To Bed Beef Stew" instead of "Stay Abed Stew" is, you have to get out of bed to put the stew together, and then you can go back to bed for hours.

3 lbs stewing beef or chuck roast, cut into 1 ½ inch cubes

Salt and freshly ground black pepper

2 T avocado oil

1 bag frozen pearl onions or 2 onions, coarsely chopped

3 cloves garlic, minced ¼ 

¼ cup all-purpose flour

½ cup red wine

2 T tomato paste

1 T balsamic vinegar

½ t Kitchen Bouquet (optional)

2 bay leaves

1 sprig fresh thyme or 1 t dried thyme

4 cups (1 qt) beef stock or broth

4 carrots, peeled and diagonally cut into 1 inch chunks

1 lb small white potatoes, scrubbed and cut in half

1 cup frozen peas (optional)

Dry beef with paper towels, then generously season with salt and pepper. 

In a Dutch oven, heat oil over medium-high heat. 

Brown the beef in three batches then remove and set aside.

In the same pot, lower the heat to medium, add the onions and garlic and cook another minute.

Sprinkle on the flour and stir for a minute.

Add the wine to deglaze the pot, stirring up all the brown bits sticking to the bottom of the pot.

Add the tomato paste, balsamic vinegar, bay leaves, thyme, and beef broth.

Return the meat to the pot, cover and place in a 250 degrees F oven for 4 hours.

Remove pot from oven, raise heat to 350 degrees F.

Remove bay leaves and stir in the carrots and potatoes. 

Place back in oven for another 1 hour. 

Stir in peas and cook for 5 minutes. 

Ladle into bowls and serve with hot rolls.

Serves 4