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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: The Best Beef Stew   
    Categories: Beef, Potatoes, Herbs, Vegetables, Wine   
         Yield: 6 servings   
       
     1 1/2 lb Beef stew meat; in 1" cubes   
       1/2 ts Salt; divided   
         6 tb A-P flour; divided   
       1/2 ts Smoked paprika   
         1 tb Oil   
         3 tb Tomato paste   
         2 ts Herbes de Provence   
         2 cl Garlic; minced   
         2 c  Dry red wine   
         2 c  Beef broth   
     1 1/2 ts Minced fresh rosemary;   
              - divided   
         2    Bay leaves   
         3 c  Peeled potatoes; in cubes   
         3 c  Coarse chopped onions   
         2 c  Sliced carrots   
         2 tb Cold water   
         2 tb Balsamic or red wine   
              - vinegar   
         1 c  Fresh or frozen peas   
              Additional fresh rosemary;   
              - opt   
       
     In a small bowl, toss beef and 1/4 teaspoon salt. In a   
     large bowl, combine 4 tablespoons flour and paprika. Add   
     beef, a few pieces at a time, and toss to coat.   
        
     In a Dutch oven, brown beef in oil over medium heat.   
     Stir in tomato paste, herbes de Provence and garlic;   
     cook until fragrant and color starts to darken slightly.   
     Add wine; cook until mixture just comes to a boil.   
     Simmer until reduced by half, about 5 minutes. Stir in   
     broth, 1 teaspoon rosemary and bay leaves. Bring to a   
     boil. Reduce heat; cover and simmer until meat is almost   
     tender, about 1 1/2 hours.   
        
     Add potatoes, onions and carrots. Cover; simmer until   
     meat and vegetables are tender, about 30 minutes longer.   
        
     Discard bay leaves. In a small bowl, combine remaining   
     1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and   
     remaining 2 tablespoon flour. Add cold water and   
     vinegar; stir until smooth. Stir into stew. Bring to a   
     boil; add peas. Cook, stirring, until thickened, about 2   
     minutes. If desired, top with additional fresh rosemary.   
        
     James Schend, Pleasant Prairie, Wisconsin   
        
     Makes: 6 servings (2-1/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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