Beef Stew

This is a such a comforting meal that makes the whole house smell delicious. Tender beef with potatoes, carrots, rutabaga and red wine.

Ingredients

• 3-4 pound beef chuck roast, fat trimmed and cut into cubes

• 1 rutabaga, peeled and chopped

• 1 onion, chopped

• 3 cloves of garlic, minced

• 6 small potatoes, quartered

• 5 carrots, peeled and chopped

• 1 bottle of red wine

• 3 cups beef broth

• 2 bay leaves

• 1/2 cup flour

• 1 tablespoon Prime Rib Rub 

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 tablespoons butter

• 1/4 cup Koroneiki Greek Extra Virgin Olive Oil 

Instructions

1. Add the beef to a large bowl and toss with prime rib rub. Mix in the flour to and coat the beef.

2. Heat olive oil in a large dutch oven over medium high heat. Add the beef, shaking off the excess flour, in batches to sear on all sides. Remove the beef and set aside.

3. Add the wine and scrape the pan to remove the brown bits. Add the beef broth, bay leaves, onions, garlic, carrots, potatoes, rutabaga and beef. Season with a 2 teaspoons of salt and 1 teaspoon pepper.

4. Bring to a boil then reduce to a simmer. Partially cover and simmer for about 3 hours until the beef and vegetables are tender.

5. Remove a cup of the broth from the pan and add a tablespoon of flour and two tablespoons of butter. Whisk to thicken and return to the pot.

6. Serve and enjoy!

Takes 3 hours 30 minutes

Serves 4-6