Recipe for My Best Beef Stew

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
	day 1 ----------------
4 lb	Chuck steak (pot roast), 2-3 inches thick
1 tbl	Salt
1 tsp	Pepper, crushed
2 x	Thyme, fresh sprigs
3 cup	Onions, thinly sliced
1/2 cup	Carrot, thinly sliced
3 cl	Garlic, peeled and crush
1/4 cup	Olive oil or vegetable oil
3 tbl	Red wine vinegar
	----------------- day 2 ----------------
1 tbl	Olive oil, for browning meat
4 x	Italian plum tomatoes, chop
2 x	Bay leaf, imported
1/4 cup	Water
1 cup	Beef stock
	Chianti or zinfandel, to cover
	----------------- day 4---slurry ----------------
1 tbl	All-purpose flour

Instructions:

Instructions: Pieces according to its natur

DAY2 Remove meat chunks from casserole. Dry with paper towels. Transfer vegeta

DAY 3 Bring stew to a simmer on stove top. Then, set it covered in a 300 F oven

DAY 4 Remove from refigerator and skim fat from the surface and discard.

Reheat

You might finish the stew with two dozen small braised onions, several larg

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