Hearty Fall Beef Stew

Hello Foodie Friends.  So sorry it's been so long since we last spoke - I didn't realize how long it had been until I looked at the date on my last post and was immediately shamed.  I bet for most of you it's been alot of canned tuna and mr. noodles lately - not having a rolling recipe blog to guide you and all.   Wouldn't it be great if I was actually that useful? 

Nevertheless I wanted to come back with a bang - and in doing that - I decided to stroll right along into fall.  I am gunna just boycott the final days of sunshine we are being graced with and blog a meal that's perfect for a rainy, snowy, windy, grey shitstorm that's surely just lurking around the corner for us - goodie.

Ingredients: (serves 6)
2-3 lbs stewing beef such as chuck - cut into 1 inch cubes fat trimmed
1 cup all-purpose flour
4 turnips - peeled and cubed
4 carrots - cut diagonally
1 large or two small onions - coursley chopped into wedges
1/2 lb white mushrooms (halved or quartered)
1 lb small potatoes (red or white) halved
6 garlic cloves - peeled and smashed
1 can corn (optional)
salt and pepper
one bottle red wine (burgandy or chianti)
EVOO
3 cups beef stock
1 bunch fresh thyme (tied into a bundle)
3-4 sprigs of fresh rosemary
2 bay leaves

Preheat your oven to 325 degrees.

Generously salt and pepper your meat and place into a large bowl.  Add the flour and toss the meat to lightly and evenly coat each piece in flour.  In a large dutch oven heat 1/4 cup EVOO over medium-high heat.  Working in batches (so you do not crowd the meat) sear the meat on all sides until you create a nice golden crust.  Remove the meat and set aside as you put in the next batch.  Repeat until your meat is all seared. 

Add the wine to the pan and simmer also scraping the brown bits from the bottom of the pot.  Once the wine is simmering, add your bay leaves, thyme, rosemary, garlic, beef stock and beef and let the mixture simmer, uncovered, for about 20 minutes.   Cover the pot and place in the oven to cook for 2 hours. Stir a few times.

After two hours, add in your potatoes, onions, carrots, turnips and mushrooms.  Stir everything together and let cook for another hour in the oven.  In the last few minutes add the corn.  Remove from the oven and season with salt and pepper.  Remove the thyme, bay and rosemary - stir and taste for seasoning.

Serve hot along with some fresh, toasted crusty bread.

Enjoy!

xo Chef Natty