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1
Beef -- In a large baggie or bowl, add the flour, salt, pepper and paprika and shake or stir to mix.
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2
Add the meat until well dredged with the flour mixture.
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This flour mix will help to thicken the stew as it cooks.
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4
Then in a large dutch oven or your favorite large pot for the stove heat to medium high and add the oil.
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5
Brown the beef small batches at a time so you don't over crowd the dish.
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Do a few pieces at a time and remove to the side on a plate until you finish all the beef.
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7
Base Flavors -- In the same pot, add the butter, garlic, shallots and the 1 rib of diced celery.
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Stir well getting all the little bits off the bottom.
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9
Add the red wine to deglaze and continue to scrape the bottom to get all the bits up, then add the broth, bay leaf, dried parsley, rosemary, basil, thyme, worcestershire sauce, and the beef back in to the pot.
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10
Cover and cook 30-40 minutes on medium low heat.
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11
Vegetables -- Remove the cover stir once and add the carrots, parsnips, celery, onions, potatoes, mushrooms, and celery leaves.
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12
If you need a little bit more liquid, you can add a little more broth if you want.
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13
At this time, also check for salt and pepper.
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Cover and cook until vegetables are tender.
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15
It should take about 1-1 1/2 hours.
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16
Just cook on medium low to low heat - a nice low simmer.
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Finishing -- Before serving, I again check for any last minute seasoning and add in the peas and fresh parsley.
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The peas just take 2 minutes to heat up.
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Then if you like your stew a little thicker you can add a little slurry of corn starch (just a teaspoon) and some of the broth and add it to the broth, stir and it will thicken right up.
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But it should be just about right.
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21
Serve -- Big bowls with crusty bread a side salad and enjoy!
