3lbs stewing beef
3 large carrots, diced
4 stalks celery, diced
1 large sweet onion, diced
6 large button mushrooms, quartered or sliced
2 cloves garlic, diced
1 large can diced tomatoes
1/2 bottle red wine, preferably a "big" red like Merlot
2 c. beef stock (read your labels, as most commercial beef stock has added soy sauce!)*
2 bay leaves
2 tsp sea salt
2 tsp. freshly ground black pepper
1 tbsp. corn starch mixed with 2 tbsp. water
Preheat oven to 350 F.
In large braiser pot, heat a few tbsp. olive oil (NOT extra virgin) over high heat. In small batches cook stewing beef until all meat is browned, transfering to a bowl as each batch is finished browing. Set aside for later.
In same pot, sweat onions, carrots, celery, mushrooms and garlic. Cook until soft and translucent. add back in beef, diced tomatoes, red wine, beef stock and bay leaves, salt & pepper. Stir to combine, and then press down any beef to make sure it is covered with liquid. Bring the pot just to a boil, then put on it's lid and put in oven to cook for 3 hours.
After the three hours have passed, pull stew out of oven and back onto stovetop to finish. Mix cornstarch and water, and add into pot. Allow to simmer until slightly thickened.
Serve with a nice crusty bread and, if you like, a dollop of sour cream. You could also serve over egg noodles or steamed potatoes :)
*I found a brand called Better Than Bouillon, and their Organic Beef Base is made of REAL ingredients, is gluten-free, and tastes great :)
