Beef Stew

3 lbs Diced Beef Rump, cut into 2-inch pieces

3 tbsp vegetable oil

2 tsp salt

1 tbsp freshly ground pepper

2 yellow onions, cut into 1-inch chunks

1/4 cup flour

3 cloves garlic, minced

1 cup red wine

3 cups beef broth

1/2 tsp dried rosemary

1 bay leaf

1/2 tsp dried thyme

4 carrots, peeled, cut into 1-inch slices

2 stalks celery, cut into 1-inch slices

3 large russet potatoes, peeled and cut in eighths

Directions :

On medium-high heat, add the vegetable oil to a large heavy pot

When it begins to sizzle lightly, add the beef and brown very well.

Add the salt and pepper as the beef browns.

Add the onions and cook until softened.

Reduce heat to medium, and add flour.

Add the garlic and cook till garlic goes slightly brown.

Add wine.

Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary.

Cook on low heat for 1 hour.

Add potatoes, carrots, and celery, and cover it cooking on very low heat until potatoes are soft (Approx 25 Minutes)

You are done, sit down have a glass of wine or tea and let it settle for 15 Minutes – Bon Apetit!