Beef stew is so wonderful on a cold day. Stew meat is affordable and with root vegetables in season beef stew becomes a frugal and delicious one pot meal.
I like to keep my stew vegetables as natural looking as possible. I want the carrots, turnips and potatoes easily identifiable. It makes the stew visually attractive and rustic.
Beef cut into one inch cubes (or larger if you prefer)
Small white onions
Several garlic cloves
Whole black pepper corns, 5 or 6
1 tsp. Thyme
1 tsp. Rosemary
2 Bay leaves
Place some flour and a teaspoon of salt in a ziplock bag with the stew meat. Shake to cover the meat with flour. Add several tablespoons of oil to a hot pot and brown the meat on all sides.
While the meet is browning prepare the vegetables by washing them and peel them only if absolutely necessary. Do take the paper like skins off of the onions and garlic cloves.
When the meat is browned add the onions and garlic cloves and let them get some color.
Add the other vegetables and the spices. Add broth and red wine (no more than a cup of wine) to cover the meat and vegetables. Bring to a boil, then cover the pot and lower the heat to simmer.
Cook for three hours, then add salt to taste.
Serve with a crusty bread. We were so hungry after smelling this stew cooking all afternoon, we ate it without taking a picture of the finished stew. Oh well, next time.