(I can't/won't credit this recipe to any one source because I pieced together so many recipes, comments, and suggestions that I don't think this recipe will look anything like what may have published to begin with! But I definitely started with one recipe from epicurious.com and one from How to Cook Everything to get me going.)
1 1/2 lb stew beef, cut into 1" pieces (can go up to 2 or 3 lbs if you want to be extra beefy)
3/4 c. flour seasoned with s&p for dredging
4-6T olive oil, divided
6 large garlic cloves, one crushed and 5 minced
1 large onion, chopped into rought 1/2" pieces
4 carrots, chopped into 1/2" thick rounds
3 stalks celery, cut into 1/2" thick slices
8 oz container sliced mushrooms
4 russet potatoes, peeled and cut into 1/2" pieces
2 c. red wine
2 T balsamic vinegar
5 c beef stock (we really like this brand that does naturals and organics)
2-3 T tomato paste
1-2 t dried thyme
1/4 c Worchestershire sauce
salt & pepper
1 c frozen corn
1 c frozen peas
Heat 2-4T oil in heavy large pot over medium-high heat. Toss in whole crushed garlic clove and brown quickly on all sides to flavor oil. Remove and discard garlic. Dredge about half of the beef in the flour mixture and add to pan; saute until brown on all sides, about 5 minutes. Remove to plate. Dredge and brown 2nd batch of meat. Remove to plate.
Add remainder of oil to the pan, saute onions, celery, and carrots for about 5 minutes. Add minced garlic. Add mushrooms. When onions are starting to look translucent, begin building the base for the stew: add red wine and balsamic vinegar and keep the heat high to deglaze the pan, bring to boil for about 5-10 minutes or until the volume is reduced almost to 1/2. Then add salt & pepper, thyme, tomato paste, Worsestershire sauce, and the beef stock. Add browned beef. Reduce heat to medium-low and simmer 30 minutes.
After 30 minutes the mixture should still be quite soupy; if it's not add a bit more beef stock. Add the potatoes and cook another 20-30 minutes until the potatoes are tender. Add peas & corn in the last 5 minutes.
Not surprisingly, this stew is best 1-2 days after cooking so if you have time, cook ahead and simply reheat slowly.
Trixie's Tips: for the first and second serving, make sure to have plenty of crusty bread (we had a freshly baked rosemary ciabatta one night...so delish), or make the cute Pillsbury Grands Biscuits...easy and yummy. For the third serving, try scooping the stew out over mashed potatoes.
This dish loves red wine and dark beer as an accompaniment. In fact, if you get really excited, replace the red wine IN the dish with a pint of Guinness to Irish-up your stew.
