Chef Scott's Homemade Hearty Beef Stew - ABC 33/40 - Birmingham News, Weather, Sports
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INGREDIENTS
3 lbs. Cubed Beef Stew Meat
3 large Yellow Onions
1 stalk of Celery
3 cups of Baby Carrots
2 lbs. of Red or Yellow Potatoes (quartered)
2 cups of Red Wine (of choice)
2 - 15 oz. cans of Yellow Kernel Corn
1- 25 oz. can of Diced Tomatoes
3 tblsp of Chopped Fresh Thyme
1/2 lb. of Unsalted Butter
1 1/2 cups of All Purpose Flour
2 1/2 - 32 oz. Beef Stock
1 tblsp of Salt
1 tsp of Pepper
METHOD
Pre-Heat Large Stock Pot on Med high
Season meat with salt & pepper
Add butter to the pre-heated pot
Add seasoned beef and brown for 3-5 mins
Add onions, carrots, celery and cook for 5 mins or until veggies begin to soften
Add flour to the pot mixing well then add wine and cook for 2 mins.
Add the fresh Thyme, potatoes, corn and tomatoes
Add Beef Stock and stir well bring stew to a boil
Turn heat to simmer and cook for 20-25 mins or until potatoes are tender
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