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1
Preheat oven to 300F.
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2
Arrange oven racks so the stew will sit in the middle of the oven
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3
peel potatoes, carrots and parsnips and cut into 1 in pieces.
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4
Chop celery and onion into 1/2 in pieces.
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5
Put all veggies into 12 quart roasting pan, preferably one with a good fitting lid.
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6
(I use my enamel coated roasting pan with the lid, got it at k-mart not too expensive and it cleans up really well).
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7
Cover veggies with cold water just enough so they are all under the water, this will prevent browning while you are prepping the rest of the stew.
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8
Cube the stew beef into 1 1/2 -2 inch pieces.
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9
season with the sea salt, fresh ground pepper, garlic and onion powder.
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10
mix until evenly coated
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11
heat some of the EVOO in a large heavy bottomed skillet on med-high heat.
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12
Brown beef cubes in small batches, adding oil as needed.
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13
Set aside on a plate that will catch the juices.
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14
Reduce the heat on the skillet to medium, deglaze the pan with the red wine, scraping the bits off the bottom of the pan with a metal whisk.
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15
Add the butter and flour, whisk until it forms a rue, allow to cook for 2-3 min, whisking often.
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16
Add beef stock a little at a time, whisking contstantly to remove any lumps.
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17
Allow to cook in the skillet until it thickens into a gravy, add salt and pepper to taste.
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18
Add gravy to the roasting pan with the veggies and water and mix gently.
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19
Add beef and all the juices that have run into the plate to the roasting pan.
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20
Stir to mix, add bay leaves and rosemary sprigs, cover with the lid or loosely with aluminum foil.
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21
Place in oven for 2 1/2 -3 hours or until carrots and potatoes are cooked through.
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22
Stir occasionally throught cooking.
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23
Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs.
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24
Stir in the garlic salt.
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25
Serve with good crusty bread, I like a good roasted garlic or rosemary ciabatta.
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26
A sour dough loaf goes well too.
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27
Enjoy!!!!
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28
!
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29
Extras: -if you want a thicker, richer broth double the butter and flour you use to make the rue and cook rue slightly longer -you can use different veggies such as winter squash, turnip, sweet potatoes, etc.
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30
just keep in mind that the different veggies will add their own unique twist in the overal flavor of your stew.
