My grandmother found this recipe in the morning paper and tried it. She liked it so she passed it along to be. I made it last night in a Dutch oven and it was WONderful! So here's the recipe if you're interested!
2-3 T vegetable oil (olive oil)
1-1 1/2 pounds of lean stew meat
1/2 C flour
1 t. thyme
1/2 t garlic salt
1/2 t salt
1/2 t black pepper
1 1/2 C chunked onion
1 C red wine or beef broth
1 1/2-2 cups potatoes cut into chunks
1 1/2 C carrots cut into chunks (I used baby carrots)
1 C sliced celery
1 15-oz can stewed tomatoes crushed with fingers (I used can of Hunts diced fire roasted tom w/garlic)
1 qt. beef broth (I used one can of broth and the rest water because I'm not fond of a lot of beef broth.)
2 T shopped fresh parsley (did not use)
1. Dust meat surfaces with flour and seasonings using a large brown bag to toss and coat with flour.
2. Heat a large Dutch oven or pot over medium heat and begin browning meat. Do not crowd the pieces, so meat browns more efficiently. Remove some of the meat as it is browned on all surfaces. Once meat is browned, some of the onion can be added to caramelize, or simply deglaze the pan with wine or broth to incorporate the frond. (I did saute the onion and celery, then tossed the cut up roast in for a minute to coat with oil and leave a little bit of brown stuff in the bottom of the pot.)
3. Add remaining vegetables and stock. Heat and stir over medium heat until liquids begin to simmer. Cover and reduce heat to maintain a gentle simmer for about 2 hours until stew is done. Garnish with parsley if desired.
