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Oh-So-Easy Stew

beef - other, stews

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound stew beef
1 tablespoon vegetable oil (approx)
2 onions; chopped
2 cloves garlic; minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga; peeled
2 cups beef stock
1 can (19 oz) tomatoes
4 potatoes; peeled and quartered
1 cup frozen peas or beans
1 tablespoon red wine vinegar
1/4 cup chopped fresh parsley

In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to 1 tablespoon more oil if necessary. Transfer to plate. Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan. Meanwhile, cut carrots, celery and rutabaga into 2-inch chunks. Add to pan along with stock and tomatoes; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 4 servings

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