Beef Stew

Beef Stew

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3 lbs. stew meat

salt and pepper, to taste

1/4 cup flour

1/2 cup red wine

1 qt. beef stock

1 -15 oz. can diced tomatoes

2 bay leaves

1 large onion, sliced

2 cloves garlic, minced

2 leeks, sliced, white parts only

3 stalks celery, cut into chunks

4 carrots, peeled and cut into chunks

6 small new potatoes, cut into chunks

2 cups butternut squash, peeled and cube to the size of the other vegetables

2 parsnips, peeled and cut into chunks

2 turnips, peeled, cut into chinks

In a large pot, toss the cubed beef with the flour, salt and pepper. Remove from pot , drizzle with a little bit of olive oil and brown meat in small batches. Remove meat to a plate and set aside. Add the onions and saute until just beginning to soften. Pour in red wine to deglaze the pot, scraping the nice brown bits from the bottom of the pot. Pour in the stock and add the beef , leeks, garlic, bay leaves and celery. Bring to a boil and reduce to simmer until meat is tender. Remove the bay leaves. Add the rest of the ingredients and simmer until vegetable are tender when pricked with a fork. Add more stock if needed.

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