Beef Stew
Here's what you need:
4 Pounds Stewing Beef Trimmed and Cubed
1 Teaspoon Garlic Powder
1 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Black Pepper
6 Tablespoons Olive Oil
12 Cups Beef Broth
1 Cup Red Wine Optional
6 Tablespoons Tomato Paste
2 Teaspoon Dried Rosemary or 1 Sprig Fresh
2 Cans Diced Tomatoes
Flour for Thickening
Frozen Peas
Potatoes Peeled and Cubed
Carrots Cut Into 1 Inch Pieces
Turnips Cut Into 1 Inch Pieces
Celery Stalks Cut Into 1 Inch Pieces
Instructions:
Step 1. Heat olive oil in a large Dutch oven or pot. Cook the beef until browned.
Step 2. Add beef broth and red wine while scraping up any brown bits in the pan.
Step 3. Stir in all remaining ingredients except for peas and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
Step 4. Mix equal parts flour and water to create a thickening. Slowly add the thickening to the boiling stew to reach desired consistency.
Step 5. Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.