Ingredients
- 1 1/2 lbs of beef stew meat
- 1 medium onion chopped
- 2 sticks of celery chopped
- 1 cup chopped carrots
- 2 tbs butter
- 2 tbs vegetable oil
- 1 tbs chopped garlic
- 2 cups beef broth (preferably swansons)
- 1 cup dry red wine (I used a good pinot noir)
- 1/4 cup flour
- 1 tbs red wine vinegar
- 1 tbs balsamic vinegar
- 1 tbs tomato paste
- 1-2 potatoes peeled and cut into cubes
Cookware
- Enameled cast iron pot/dutch oven
Steps
- Preheat Oven to 350f
- On the stove top, head the pot over medium high heat with butter and Vegetable oil
- Salt the beef stew meat and brown in the pot. Get a good brown on them, it adds flavor. You will have to do this in batches.
- Remove the meat to a plate, and add the vegetables to the put, stirring to pick up the brown bits in the pan.
- Add the flour to the pan and stir for 2 mins
- Add the tomato paste to the pan and stir
- Add the wine to the pan and stir, then add the broth and the vinegars and stir until no lumps.
- Bring to a boil, and then turn off the heat and add the beef back to the pan.
- Cover and cook in the oven for 90 mins.
- Remove from the oven, and add the potatoes and Cook for another 30-45 mins until the potatoes are tender.