Description

This Provencal style beef stew is made with red wine, vegetables, mushrooms, rosemary, thyme and bay leaves. It's slow cooked until all the flavors meld together, which makes it fabulously delicious and so tender it seems to melt in your mouth.

Ingredients

• ¼ c. all-purpose flour
• 2 t. salt
• ½ t. freshly ground black pepper
• 2-2 ½ lb. sirloin tip roast, trimmed and cut into 1½ - 2 inch cubes
• 2 T. sunflower oil or a neutral flavored oil
• 12 medium garlic cloves, peeled and crushed slightly (this is not too many cloves)
• 2 c. dry red wine
• 2 c. low-sodium beef stock/broth
• 1 lb. baby carrots
• 1 medium onion, halved and sliced in thin wedges
• 2 T. tomato paste
• 2 t. anchovy paste (Don't skip, they add fabulous flavor.)
• 1 T. finely chopped fresh rosemary, plus more for garnish
• 1 T. fresh thyme leaves, plus more for garnish
• 2 medium bay leaves
• 1 T. butter
• 1 lb. mushrooms, any kind

Steps

1. Preheat oven to 250 degrees.
2. Combine flour, salt and pepper in a medium size bowl; add beef; toss until beef is coated.
3. Heat oil in a large Dutch oven over medium low heat; add garlic; sauté until soft and pale golden; remove to a large plate or bowl. Increase heat to medium.