BEEF STEW

BEEF STEW

1 pound stew meat, 1/4 cup flour, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1 (1.5 oz.) package beef stew mix, 5 tablespoons garlic oil, 2 tablespoons salted butter, 2 cups white onions, sliced, 1 celery stalk chopped, 1 tablespoon bell pepper, chopped, 3 teaspoons minced garlic, 1 cup merlot wine, 2 beef bullion cubes, 4 cups low sodium beef broth, 1 cup frozen English peas, 3 tablespoons Worcestershire sauce, 4 carrots, peeled and cut into 1/4 inch slices, 1/2 pound red potatoes, peeled and cut into wedges, 2 bay leaves,1/4 teaspoon allspice, 2 rosemary sprigs, 2 thyme sprigs.

Wash and cut meat into 1-inch cubes. Generously sprinkle the salt, pepper, granulated garlic, soup mix on the meat. Massage the spices into the meat. Toss and coat the meat in the flour, set aside. Get out a heavy pot, add the oil to the pot, heat to medium-high or 300 degrees. Add the meat to the oil and sear on all sides until golden brown. Remove from the skillet, set aside. Add the onions to the pot, carmelize, add the celery, bell pepper, and garlic, cook for 3-5 minutes or until the vegetables are soft. Add the broth, wine, bullion cubes, carrots, potatoes, bay leaves, allspice, rosemary, and thyme sprigs, stir. Bring to a rapid boil for 2-3 minutes, reduce to a simmer, add the remaining ingredient except for the peas. Cover the pot and simmer for two hours or until you can cut the meat with a fork. Check to make sure the liquid does not cook out. Add more broth or water if needed. Taste, add more dry seasoning if needed. Remove the bay leaves, rosemary, thyme sprigs, add the peas and 2 tablespoons of butter. Cook another 10-12 minutes and serve.

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