SLOW COOKED BEEF STEW

SLOW COOKED BEEF STEW


Ingredients:
1 kilo beef
Flour for dredging
Olive oil
1 stalks celery, sliced
1 white onion, chopped
2 cloves of garlic, chopped
2 carrots, peeled and cubed
Marble potatoes, washed (you can use any potato, I just have the marbles on hand)
3-4 cups beef broth
1 cup of red wine (maybe more)
1 teaspoon rosemary
1 teaspoon thyme
Laurel leaves
Salt and pepper to taste
1 pack of tomato paste
1 cup of peas, thawed

*vegetables can be adjusted to whatever proportions you prefer

Procedure:
1. Dredge beef with flour and sear on all sides. Remove from pan and set aside.
2. In the same pan, sauté garlic, onions, celery, carrots and potatoes together. About 5 minutes.
3. Add beef broth, spices, tomato paste and red wine. Simmer.
4. Add the beef. Reduce heat to low. Simmer for about 2-2 1/2 hours.
5. Add the green peas and simmer for another half hour.

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