Beef Stew

I made this stew for 30 people at our church family Easter dinner.   I already had enough beef in the freezer for the recipe (x4) because we had all bought a side of beef this past year!

Servings: 8


Ingredients:

Step One
2 pounds Stew meat, cut 1 1/2" thick
4 tablespoons vegetable oil
1 large onion, sliced
Step Two
4 medium carrots, chopped
Mash garlic, anchovy, and tomato paste together
2 cloves garlic
4 each anchovy fillet, debone
1 tablespoon tomato paste
1/4 cup all-purpose flour
2 cups red wine, Use Cote du Rhone
1 piece salt pork, substitute bacon
2 cups chicken broth
2 each bay leaves
1 tablespoon thyme
Step Three
1 pound yukon Gold potato, cubed
2 teaspoons unflavored gelatin
1/2 cup water, to bloom the gelatin
1 1/2 cups frozen pearl onion

Instructions:

1. Cut and dry the stew meat.  Brown the meet in a hot pan with vegetable oil.

2. Add  sliced onions.  Cook onions until softened.

3. Add carrots, garlic-anchovy-tomato paste mash, flour, Cote du Rhone, Salt Pork, Chicken Broth, Bay Leaves, Thyme.  Bring to a simmer on the stove.

4. Place in the oven at 300 degress for 1.5 hours and then add potatoes and return to the oven for 30 minutes.

5. Return the pot to the stove (be careful the pot is hot!) and add bloomed gelatin and frozen pearl onions.

6. Heat the pot at medium until the potatoes are tender.

7. Serve hot.