Nights here in Las Vegas have been cool and chilly and all I could think about was a big bowl of warm stew. I closed my eyes and I could smell the wonderful aroma wafting through the house. I could imagine the taste of the first bite. The vegetables cooked to perfection enveloped in a rich warm full flavored beef and burgandy broth. all those wonderful flavors that had married together over the hours of cooking.
Well tonight I made this my reality. I only wish you were here to share it with me.
Ingredients 1/4 cup extra-virgin olive oil
3 tablespoons butter
2 cups all-purpose flour
3 pounds beef chuck shoulder roast cut into 2-inch pieces
Salt and freshly ground black pepper
1 bottle good quality Burgundy
2 bay leaves
A can of stewed tomatoes
2 1/2 cups beef stock
6 medium gold potatoes cut into large cubes
1/2 pound carrots, peeled and sliced
I yellow onion
6 stalks of celery
1 container of white mushrooms cut in 1/2
1 bag of frozen peas
a nice golden brown
beautiful fresh veggies
Put 2 tablespoons of butter and olive oil in pot until hot and sizzling. Dredge your meat in flour and season. Put in pot a few pieces at time to brown on all four sides..make sure not to overcrowd meat. Take meat out and set aside. You will have a rue left..add beef broth and burgandy. Chop onions and gold potatoes and add to the pot. Add stewed tomatoes. Then add carrots, celery and mushrooms ..oh and the peas (I forgot the peas) Add the meat back in along with bay leaves and more seasoning. Let cook on low heat for a few hours until meat and vegetables are tender and sauce has thickened up. Plate it with crusty bread and enjoy.
almost finished...can't wait
Let's take a closer look
Thank you all for reading my blog :) I hope you enjoyed it. As always much Love From Vegas xo!!
