Beef Stew

Makes 4 to 6 servings

prepCut beef into 1-inch chunks
prepSlice onions thinly
prepPeel and chunk potatoes
prepPeel and slice carrots into thick slices
prepSlice mushrooms
3 tablespoons / 45 ml vegetable oil	Brown beef in oil, 5 min	Simmer covered, 1 hr	Add potatoes & carrots, 20 min	Add mushrooms, simmer 30 min until tender
2 pounds / 900 g stewing beef, cut into 1-inch chunks
1 to 2 large onions, thinly sliced	Sauté onions until translucent
3 tablespoons / 25 g unbleached all-purpose flour	Cook flour, 3–4 min
2 cups / 480 ml red wine	Deglaze with wine & water
3 cups / 720 ml water
1 bay leaf	Add bay leaf, salt, pepper
1 tablespoon salt
10 to 15 grinds black pepper
2 large russet or red potatoes, peeled and cut into chunks
3 carrots, peeled and cut into thick slices
1/4 pound / 115 g mushrooms, sliced

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