Beef Bourguignon

I always buy one package of beef with no fat and one with some to balance out my stew

Brown meat in olive oil, after cutting into bite size pieces that has been floured, with some herbs. (What ever you enjoy)  Rosemary, Sage, Thyme.

After browning meat remove to a dish, and then add to pan:

I – Onion

2- Carrots

2- Celery

1-sweet potato or 1 dry belt potato

6 Mushrooms sliced

1/2 red pepper
1/2 green pepper
Cut all approximately the same size

Brown all

Then put in a large pot adding meat

2 Tablespoons Worcestershire sauce

¼-cup tomato paste or 1 tomato

2-  Garlic cloves crushed

1 tbsp. Parsley,

½ tsp. salt,

½ tsp. pepper,

½ tsp thyme, oregano 
1 tbsp of brown sugar

Add 2 cups of broth

½ bottle of red wine. (robust)

¼-cup flour to ¼ cup of broth

mix  to thicken

I always mix these two together in a jar as not to have lumps.

Bring to a light boil, then cover and put into the oven at 325 for 2 to 3  hours.
I turn my oven to 200 for the last 2 hours

When meat is tender and the gravy is thick, add a cup of frozen corn and peas.

Serve over rice or noodles or mashed potatoes
with baking powder biscuits or garlic bread.

Stews are always better the second day. 

Left overs make beef pot pies for the freezer.