Beef Stew
3 lbs chuck roast (cut into 1 1/2 inch cubes)
2/3 cup flour
1/4 teaspoon freshly ground black pepper
1/4 cup (scant) olive oil
`1 medium onion - thinly sliced
1 cup celery - coarse sliced
3 cloves garlic - crushed
1 cup Sauterne Wine
2 (10 1/2 oz cans) beef broth - low sodium
2 bay leaves
2 cups small button mushrooms
1 1/2 cups frozen pearl onions
6 - 8 red potatoes - halved
1 lb. carrots - cleaned and cut into 1 inch pieces
1 Tablespoon Worcestershire Sauce
Combine flour and black pepper; coat pieces of beef. Shake off excess. Heat olive oil in large Dutch oven and brown beef on all sides. Remove from oil and drain on paper toweling.
Sauté sliced onions, celery and garlic in oil until tender.
Return beef to pot and add beef broth, wine, bay leaves and Worcestershire sauce. Bring to a boil and reduce to a simmer. Continue cooking for approximately 1 1/2 hours or until beef is fork tender but not falling apart. (Taste for salt and adjust seasonings)
Add potatoes and carrots and cook for 15 minutes. Add mushrooms and pearl onions and cook until done. Should liquid run low in the pot while cooking augment with a little water.
Thicken broth if necessary with 2 Tablespoons of corn starch mixed with 2-3 Tablespoons of cold water. Remember, you must always return liquid to a boil to see how thick it is going to be.
Serve with crusty garlic bread.
Option: To really serve with flare use hollowed-out crusty rounds of bread for individual bowls.
