Flatiron Flavor

Beef Stew

Beef Stew

• 1 lb cubes of beef
• 1/4 cup flour
• tsp of salt and tsp pepper
• 1/2 cup Kendall Jackson Pino Noir
• 1 small yellow onion
• 2 T olive oil
• 1 garlic clove minced
• 4 carrots, cut on the diagonal
• 4 cups organic beef broth
• 2 T tomato paste
• a bit of parsley, thyme, celery salt, bay leaves
• 1 cup each- peas and corn (both frozen)
• 1/3 head of green cabbage

1. Coat the beef cubes in flour, salt, and pepper.
2. Brown in olive oil for 3-4 minutes.
3. Take the meat out of the pan.
4. Add the garlic, chopped onion and carrots and cook for 2-3 minutes.
5. Add a 1-2 T tomato paste.
6. Deglaze the pan with the wine and add beef broth.
7. Add spices.
8. Optional- I made a slurry of flour and water and added it to the broth to thicken.
9. Cook 1 hour on low (simmer).
10. 20 minutes before the stew is done, add the chopped cabbage, corn, and peas.
11. Eat me!! (Sounds weird, but it needed a bit of sweetness so I added 1/2 tsp of blueberry preserves to my bowl)