Beef Stew

You can quickly turn this recipe into Boeuf Bourguignon by adding extra red wine and quartered baby mushrooms.

Prep time: 20 minutes Cooking time: 3 to 4 hours Serves: 8 to 10

Ingredients: 2-3 1/2 pounds Coleman Reserve Natural Angus Beef stew meat
Unbleached white flour seasoned with salt & pepper
2-3 Tbsp. Wild Oats Organic Olive Oil
2 Wild Oats Organic Carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
2 medium potatoes
3 celery ribs, cut into 1-inch pieces
1 1/2 cups red wine
2 cups water
Minced parsley

Instructions: Place the stew meat in a paper or plastic bag and shake with flour until evenly coated.

On top of stove, heat oil in Dutch oven over medium to medium high heat. Add stew meat, and cook until well browned.

Add carrots, onions, potatoes, parsnips, celery, wine and water. Bring to a boil, lower to a simmer and cover with a tight fitting lid. If lid chatters or steam is escaping you know the heat is too high. Check periodically and add more liquid and/or turn down heat if necessary.

Let simmer for 3 to 4 hours until meat is fork tender. Add minced parsley just before serving. Great served with buttered egg noodles, or try with brown rice.

Reference: www.wildoats.com