Beef Stew

I had some stew meat in the freezer that I wanted to use up so I got this recipe from my friend Mary from Scotland.  Another great recipe that she gave me!!   Serve this with mashed potatoes....preferably homemade!

Beef Stew

Serves 4

Ingredients

2 lbs. stew meat cut into chunks (I used chuck)

1/4-1/2 cup flour

2 tsp. smoked paprika

3 carrots, sliced thin

1 large leek, sliced

2 shallots, minced

2 tbsp. vegetable oil

1 tbsp. butter

1/2 cup red wine

2 beef stock cubes

2 bay leaves

1 tbsp. dried parsley flakes

salt and pepper to taste

Directions

Preheat oven to 350.

In a large ziplock bag add the flour, pakrika, salt and pepper.  Add the meat to the bag and shake until coated.  Add oil and butter to a large skillet and saute carrots, leeks and shallots until softened, about 5 minutes.  Remove from the pan and put into a casserole dish.  Put coated beef into the skillet and cook until browned. Add beef to the vegetable mixture in the casserole dish, add stock cubes that were soaked in a small amount of boiling water to soften.  Add the wine, bay leaves and parsley.  Cover and cook for about 2 hours until beef is tender.  Serve with mashed potatoes.  

Enjoy!