My Best Beef Stew

Yield: 6 Servings
Categories: Beef, Stews
day 1
4lbChuck steak (pot roast); 2-3 inches thick
1tbSalt
1tsPepper; crushed
2Thyme, fresh sprigs
3cOnions; thinly sliced
1 1/2cCarrot; thinly sliced
3Cl Garlic; peeled and crush
1/4cOlive oil or vegetable oil
3tbRed wine vinegar
day 2
1tbOlive oil; for browning meat
4Italian plum tomatoes; chop
2Bay leaf, imported
1/4cWater
1cBeef stock
Chianti or zinfandel; to cover
day 4---slurry
1tbAll-purpose flour
1 1/2tbBeef stock; cold
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