Recipe Name Beef Stew Submitted by dmoioffer Recipe Description Modified recipe from domiciliate.com Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 240 Ready In (minutes) 260

Beef Stew Ingredients Amount Measure Ingredient 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1 dash sea salt, to taste 1 dash black pepper, ground fresh to taste 1 glass (3.5 fl oz) burgundy 2 tablespoons beef base 2 cups (8 fl oz) water 1 ounce diced tomatoes (28 oz can) Steps Sequence Step 1 Heat a heavy skillet over med-high heat. 2 Dust meat with flour. 3 Salt and Pepper meat. 4 Add olive oil to pan - twice around. 5 Quickly brown the sides of meat and remove to a plate. 6 When pan cools slightly, add beef base, water and wine and scrape good stuff from bottom of pan. 7 Combine all meat, beef wine stock and tomatoes in crock pot. 8 Cook covered at 200 for 4 hours until meat is tender. Roasted Veggies Ingredients Amount Measure Ingredient 2 cups strips or slices Baby Carrots (16 oz. bag) 2 ounces Red Potatoes (2-4 cups) 1 medium (2-1/2" dia) onion sliced very thinly 2 tablespoons garlic minced 1/4 cup olive oil, extra virgin 1 tablespoon herbs de province 2 tablespoons balsamic vinegar Steps Sequence Step 2 Toss veggies with olive oil and herbs and salt. 3 Place in roasting pan and roast for 20 minutes, turning occasionally with metal spatula. 4 In the last 5 minutes, toss with balsamic vinegar and continue roasting until tender. 5 To serve, ladle beef mixture over veggies in a big bowl. 6 For a touch of sweetness, thinly slice a couple of small apples. Lay in the roasting pan and roast for 5-10 minutes until tender and lightly brown. Add to the bowls as garnish.