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Title: The Best Beef Stew
Categories: Beef, Potatoes, Herbs, Vegetables, Wine
Yield: 6 servings

1 1/2 lb Beef stew meat; in 1" cubes
1/2 ts Salt; divided
6 tb A-P flour; divided
1/2 ts Smoked paprika
1 tb Oil
3 tb Tomato paste
2 ts Herbes de Provence
2 cl Garlic; minced
2 c Dry red wine
2 c Beef broth
1 1/2 ts Minced fresh rosemary;
- divided
2 Bay leaves
3 c Peeled potatoes; in cubes
3 c Coarse chopped onions
2 c Sliced carrots
2 tb Cold water
2 tb Balsamic or red wine
- vinegar
1 c Fresh or frozen peas
Additional fresh rosemary;
- opt

In a small bowl, toss beef and 1/4 teaspoon salt. In a
large bowl, combine 4 tablespoons flour and paprika. Add
beef, a few pieces at a time, and toss to coat.

In a Dutch oven, brown beef in oil over medium heat.
Stir in tomato paste, herbes de Provence and garlic;
cook until fragrant and color starts to darken slightly.
Add wine; cook until mixture just comes to a boil.
Simmer until reduced by half, about 5 minutes. Stir in
broth, 1 teaspoon rosemary and bay leaves. Bring to a
boil. Reduce heat; cover and simmer until meat is almost
tender, about 1 1/2 hours.

Add potatoes, onions and carrots. Cover; simmer until
meat and vegetables are tender, about 30 minutes longer.

Discard bay leaves. In a small bowl, combine remaining
1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and
remaining 2 tablespoon flour. Add cold water and
vinegar; stir until smooth. Stir into stew. Bring to a
boil; add peas. Cook, stirring, until thickened, about 2
minutes. If desired, top with additional fresh rosemary.

James Schend, Pleasant Prairie, Wisconsin

Makes: 6 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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