Beef Stew

Ingredients

• 2 lbs beef roast
• 2 tbsp cooking oil
• 3-4 large yukon gold potatoes, diced
• 2 ribs celery, diced
• 3-4 large carrots, sliced into discs
• 1 large white onion, minced
• 4 cups beef stock
• 1 oz reconstituted shiitake mushrooms
• Or a box of fresh ones
• 1 cup red wine
  • pinot noir, cabernet sauginon
• 1 cup corn
• 2 tbsp all purpose flour
• 2 tsp dried thyme
• 1 tbsp garlic, minced
• ½ tsp old bay seasoning
• kosher salt, to taste
• black pepper, to taste

Directions

1. Cut the beef into 1 inch cubes, toss with kosher salt and set aside while you prep the other ingredients
2. Using a dutch oven, sear the beef in batches, taking pieces out as they cook
3. In the same pan, add the onions and cook until soft. Add extra oil if needed. Scrape the bottom of the pan to get all the bits off
4. Add the flour to make a roux, and cook for 2-3 minutes
5. Add the wine, deglaze and mix well to incorporate roux. Cook until it just starts to thicken
6. Add the stock, thyme, garlic and old bay to the dutch oven. Cook in the oven for a few hours at 250°F, or under the beef is almost but not quite falling apart
7. Add potatoes, carrots and celery. If needed, add more stock. Cook for at least an hour, or until all the vegetables are soft
8. Mix in corn and serve

Notes

This can be served with crusty bread rolls or on top of mashed potatoes