Classic Beef Stew

1 lb DLM Natural Beef Stew Meat
Seasoned flour (flour, salt, and pepper)
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 cups onions, chopped
(1) 14.5-oz can beef broth
1 cup red wine
1 lb baby carrots
1 lb red-skinned potatoes, cut into bite-sized pieces
(1) 14.5-oz can DLM Diced Tomatoes
2 tsp dried thyme
Sea salt and freshly cracked pepper

Preheat oven to 325°F. Roll beef in flour to coat. Heat oil over medium heat in an ovenproof Dutch oven. Add beef and brown on all sides. Add onions and cook for an additional 5 minutes, stirring frequently. Pour in broth and wine, and bring to a simmer. Cover Dutch oven and place in preheated oven for 1½ hours. Increase oven temperature to 350°F. Add carrots, potatoes, tomatoes with juices, and thyme to beef mixture. Cover and return to oven. Cook an additional 30 minutes or until potatoes and carrots are tender. Season to taste with salt and pepper.

Makes 4 — 6 servings

Allergy Warning: Contains Wheat

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