Beef Stew

Description: Beef stew. Yield: About 4 servings.

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Stew

Qty	Unit	Ingredient
2	lb.	Beef Chuck Roast (cubed, 1 inch)
		Salt
		Black Pepper
1 1/2	c.	Flour
1/4	c.	Olive Oil
1	Tbsp.	Butter
2	c.	Red Wine
4	c.	Beef Broth
6	clove	Garlic (crushed)
2		Bay Leaves
1/2	tsp.	Dried Thyme
1/4	tsp.	Ground Clove
1	Tbsp.	Worcestershire Sauce
1		Onion (chopped)
1		Parsnip (chopped)
2		Carrots (chopped)
6		Red Potatoes (medium dice)
8		Mushrooms (sliced)
6	oz.	Tomato Paste

Directions:

1. Season cubed beef with salt and pepper
2. Dredge beef in flour
3. In a large heavy sauce pan, melt butter in olive oil over medium-high heat
4. Brown meat in batches, removing when done
5. When all meat is browned and removed from sauce pan, add red wine to pan
6. With a wooden spoon scrape fond loose from the bottom of the pan
7. Reduce wine by half
8. Re-add beef
9. Add beef broth, garlic, bay leaves, thyme, worcestershire
10. Bring to a boil, then reduce heat to low and simmer for 2 hours
11. After two hours, add onion, parsnip, carrots, potatoes, and mushrooms
12. Simmer for 30 minutes
13. At the last five minutes, add tomato paste and stir well to incorporate
14. Season with salt and pepper to taste
15. Serve with horseradish cream

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Horseradish Cream

Qty	Unit	Ingredient
1	c.	Sour Cream
2	tsp.	Horseradish
2	tsp.	Extra Virgin Olive Oil
		Salt
		Black Pepper

Directions:

1. Mix all ingredients