Ingredients
1 tsp dried rosemary
2 carrots, chopped small
2 ribs celery, chopped small
1 large shallot, chopped
salt and pepper
8 oz sliced mushrooms
4 cloves garlic, minced
1.5 lbs stew meet or steak, cut into bite-size pieces
3 Tbs butter, melted
3 Tbs flour
32 oz beef broth
2 bay leaves
1 cup frozen peas
1.
Heat oil in a dutch oven or large soup pot over medium heat. Add dried thyme
and rosemary then saute for 30 seconds. Add carrots, celery, and shallots,
season with salt and pepper, and then saute until vegetables are browned and
tender, 10 minutes. Add mushrooms then saute until tender, 7-10 more minutes.
Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to
medium-high then add stew meat, red pepper flakes, lots of salt and pepper, and
then saute until meat is browned, 8-10 minutes.
2. Whisk together melted butter and flour in a small dish then add to pot and stir to coat meat. Cook for 1 minutes then stream in beef broth. Turn heat up to high and bring stew to a boil then add bay leaves. Place a lid on top, turn heat down to medium-low, and then simmer for 2 hours, stirring occasionally.
3. Remove lid then simmer for another 1-1/2 hours, or until meat is tender and stew is thickened, stirring occasionally. If stew begins to thicken before meat is tender, place lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and cook for 2 minutes. Remove bay leaves then serve over mashed potatoes.
