Classic Beef Stew

Some days I crave a nice hearty meal with serious meat and veggies.  I've always enjoyed beef stews, especially Filipino classics like Nilgang Baka and Kare Kare (which will eventually be posted).  The combination of broth, spices, meat, and vegetables are sure to satisfy any appetite.  Here, I've taken a classic American beef stew recipe and modified it a little bit.  I've added a few couple of extra ingredients (such as: brown sugar, barbecue sauce, worcester sauce) to enhance the flavor of the stew, and slow cooked on the stove for a LONG time to get the meat REALLY tender.  One of the best things about making beef stew is that you always have left overs - and it usually tastes even better.  I've tried a couple different recipes here and there, but this has been the best so far.    I was extremely satisfied with the result and so was Justin.  It was a delicious meal! 

Ingredients

1.5 lbs beef of your choice (I used a thick top blade steak), cut into 2-3 inch chunks

1-2 Tbsp of olive oil

1 tsp of Lawry's Seasoned Salt

1 tsp of ground black pepper

1 tsp of garlic powder

1.5 of Worcester sauce

1 Tbsp of brown sugar

1 Tbsp of Jack Daniels Barbecue Sauce

1 yellow onion, cut into 1-inch chunks

1/4 cup of all-purpose flour

2-3 cloves of garlic, minced

1 cup of red wine (I used a Spanish Rioja)

1.5 cups of low sodium beef broth

1/2 tsp of dried rosemary

1/2 tsp of dried thume

2 carrots, peeled, cut into 1-inch slices

3 celery stalks, cut into 1-inch slices

5-6 petite red potatoes, cut into 1-inch cubes

Steps

1.  Season your meat in a bowl with the seasoned salt, garlic powder, ground pepper and Worcester Sauce.

2.  Heat (medium-high) olive oil in a large pot (that has a lid).

3.  Once the oil is HOT, add the beef and brown (until medium color).  Don't overcrowd the beef, so do in batches (if necessary). **Caution oil may spatter.

4.  Remove beef from pot, once browned, and set aside.

5.  Add onions and saute for 3-5 minutes.

6.  Reduce heat  to medium-low, and add the flour. Cook for 2 minutes and stir often.

7.  Add garlic and cook for 1 minute.

8.  Add wine.  Scrap any brown bits stuck to the pan.  As you mix, the flour will thicken, and the wine will simmer.

9.  Simmer wine for 5 minutes, then add the broth, rosemary, thyme, bay leaf, beef, Worcester sauce, barbecue sauce, and brown sugar.

10.  Cover and cook on low for 1 hour.

11.  Add potatoes, carrots, and celery. Bring to a boil and then lower heat to low-medium and simmer covered for another 30-45 minutes.

12.  Set the heat to very low, and simmer uncovered for another 30-45 minutes, stirring occasionally.

13.  Once the meat and vegetables are tender to your liking, adjust the taste and seasoning.

14.  Turn off heat and let sit for 10 minutes.

15.  Pair with whole grain rice seasoned with garlic and pecans (from a box).

16.  Savor the flavors!