How to make the perfect winter beef stew

This beef stew is easy to make and will be your family's favorite winter meal! The red wine is was really adds that special boost. Keep in mind, the alcohol in the wine cooks off so its safe to feed to your "under-age" kids.

Instructions

Difficulty: Moderate

Things You’ll Need:

• A good enamal coated stock pot, or ceramic stock pot.
• 2 Lbs. Cubed Beef
• 2 Tbs. Butter
• 5 Carrots, Chopped
• 1 Large Onion Chopped
• 1.5 Cups Red Wine
• 1.5 Cups Crushed Tomatoes
• 4 Cups Beef Broth
• spices:
• 2 Tablespoons of Sweet Paprkia
• 1 Teaspoon of Kosher Salt
• 1 Tablespoon Ground Black Pepper
• 3 Whole Bay Leaves
• 1 Teaspoon of Ground Savory

1. Browning Beef Brown 2 lbs. Cubed Beef in 2 TBS. Butter
2. beef in bowl Transfer beef to bowl, reserve juices in pot.
3. sauteed onions and carrotts Sauté onions and carrots until onions become translucent.
4. Add the Liquids:
   4 Cups of Beef Broth
   1.5 cups of Burgundy wine or any red wine you prefer
   1.5 cups of crushed tomatoes
5. all liquids and beef returned to pot Return beef into pot and keep heat on very low to simmer, not boil.
6. Spices Add all the spices:
   2 Tablespoons of Sweet Paprika
   1 Teaspoon of Kosher Salt
   1 Tablespoon Ground Black Pepper
   3 Whole Bay Leaves
   1 Teaspoon of Ground Savory
7. Ready to Serve! Add cubed potatoes and simmer for 2 hours. The potatoes break down and thicken the sauce as water cooks off. Remove bay leaves and serve hot over egg noodles.

Tips & Warnings

• Keep and eye on the stew, if water seems to be cooking off to quickly, add .25 cup more water.
• Always remember to remove all three pieces of bay leaves before serving. Bay leaves are a choking hazard.