My Best Beef Stew
| Yield: | 6 Servings |
| Categories: | Beef, Stews |
| day 1 | ||
| 4 | lb | Chuck steak (pot roast); 2-3 inches thick |
| 1 | tb | Salt |
| 1 | ts | Pepper; crushed |
| 2 | Thyme, fresh sprigs | |
| 3 | c | Onions; thinly sliced |
| 1 1/2 | c | Carrot; thinly sliced |
| 3 | Cl Garlic; peeled and crush | |
| 1/4 | c | Olive oil or vegetable oil |
| 3 | tb | Red wine vinegar |
| day 2 | ||
| 1 | tb | Olive oil; for browning meat |
| 4 | Italian plum tomatoes; chop | |
| 2 | Bay leaf, imported | |
| 1/4 | c | Water |
| 1 | c | Beef stock |
| Chianti or zinfandel; to cover | ||
| day 4---slurry | ||
| 1 | tb | All-purpose flour |
| 1 1/2 | tb | Beef stock; cold |
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