Beef Stew with Sun-Dried Tomatoes

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Makes: 4 servings adjust
Slow-cooked braised beef with sundried tomatoes.

Directions

Ingredients

  • 2 teaspoons Olive Oil
  • 2 pounds Beef Stew Cube, Buy in cubes
  • 2 Maya Onions, Medium sliced

Step 1

HEat oil in a large dutch oven over medium high heat. Add beef, cook 4 minutes, browning all sides. Add sliced onion, cook for 7 minutes.

Ingredients

  • 2 cloves Garlic, minced
  • 1 tablespoon Unbleached All-Purpose Flour
  • 1 3⁄4 cups Water
  • 1 cup Red Wine
  • 1 cup Beef Broth
  • 1 cup Sun-Dried Tomato, @ 3 ounces
  • 1 tablespoon Dark Brown Sugar
  • 1 tablespoon Worcestershire Sauce
  • 1 1⁄2 teaspoons Fresh Rosemary
  • 3⁄4 teaspoon Kosher Salt
  • 1⁄4 teaspoon Cracked Black Pepper
  • 1 Dried Whole Bay Leaf

Step 2

Stir in water and other ingredients. Cover. SImmer on low for 1 hour. Uncover and simmer for 30 minutes, or until beef is tender.

Ingredients

  • 4 Russet Potatoes
  • 1 cup Half and Half
  • 1 tablespoon Kosher Salt
  • 4 tablespoons Butter

Step 3

Boil potatoes. Cool and peel. Mix with butter, half & half, salt.

Ingredients

  • 1⁄4 cup Fresh Italian Parsley

Step 4

Discard Bay LEaf. Sprinkle each serving with parsley. Serve over masked potatoes.
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