Simple, Flavorful Beef Stew

1. 1

   Preheat oven to 325 degrees. Whisk flour, pepper, celery salt, and salt together in medium bowl. Dredge beef in flour mixture, set aside.

2. 2

   Heat oil and butter in large skillet over medium heat. Brown meat in batches (or use 2 pans) until well browned, not scorched. Remove meat with slotted spoon or spatula, place in ovenproof, non-reactive dutch oven or covered casserole.

3. 3

   Saute onion in remaining oil until translucent and barely golden. Add garlic, and saute about 1 minute more.

4. 4

   Stir in boiling water. Add red wine, tomato sauce, bouillon paste, Worcestershire sauce, thyme, salt and bay leaves. Stir, scraping up any browned bits on pan. Carefully pour mixture over meat in dutch oven, and combine. Add potatoes and carrots, combine, cover, and place in hot oven.

5. 5

   Cook at 325 degrees for 2 hours, stirring twice during cooking.

6. 6

   Remove from oven. Add frozen peas and parsley, stir and let sit for 5 minutes before serving.

7. 7

   Serve with sour cream if available.

No additional tips available.