|French Style Beef Stew
To make a wonderful French style stew with sauce, start by dredging beef stew meat in seasoned flour. Brown well on all sides in olive oil over medium high heat. Remove and reserve meat. Replenish the oil in your pan and add plenty of minced celery, onion, carrot and garlic (mirepoix) and cook in remaining olive oil until soft, scraping bits from bottom of pan.
Put roast or stew meat back in pan and add at least one half bottle of red wine, an equal amount of beef stock and a fresh bouquet garni*. Allow to simmer covered for several hours over low heat or transfer into a covered roasting pan and cook in a low oven for 3 hours. Taste stock and adjust, adding more water if it is becoming too rich too soon. Add coarsely chopped carrots, celery, potatoes and a little flour (1/4 to 1/3 cup) dissolved in wine or water. Return to heat and cook until meat and veggies are tender 1-2 hours longer. - Chef Mick, Tony's
*To make a bouquet garni: 1 or 2 sprigs of fresh oregano, thyme and flat parsley tied together with kitchen string. Remove before serving.