Souper Sunday Stew!

I have to say, this is a great recipe for a crisp fall day.  This beef stew was a labor of love last Sunday and it was delicious that day and the next.  We served it with crusty Italian bread that I slathered with a bit of garlic oil and broiled on low for a few minutes.  I can't wait to make this stew again.  It was hearty, the beef was so tender, the broth had such great flavor and the veggies were just perfect.  I know you're all probably busy working on your Thanksgiving meal, but some time after the holiday revisit this recipe and whip up a comforting, warming meal your whole family will love!

HOUSEPITALITIES SUNDAY STEW

Ingredients:

• 2 lbs beef for stewing
• 2 white onions
• 4 cloves garlic
• 1 shallot
• 1/2 bag baby carrots
• 10-12 small red potatoes
• 20 fresh green beans or about half a bag frozen
• 1 cup frozen peas
• 2 small cans tomato paste (about 1 cup)
• 1 cup red wine (I used Pinot Noir)
• ½ cup balsamic vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon all spice
• salt and pepper 
• 1 box beef stock
• 2 cups flour
• 1 cup water

Directions:

-Rough chop the onion
-Finely dice the shallot and only 2 of the garlic cloves

-Sweat onion, garlic and shallots in large soup pot (remove from pot)

-Season the flour with salt and pepper and dredge the beef cubes in the seasoned flour

-Brown the beef on all sides

-Add wine, balsamic vinegar and de-glaze the pan with the beef still in the pot

-Add tomato paste and box of beef stock

-Add 1 cup of water

-Bring to a boil and add Paprika, All-Spice, salt and pepper to taste

-Boil for about 3-5 minutes

-Add potatoes- sliced in half and carrots

-Add onions, garlic and shallot back in to the pot

-Grate the 2 remaining garlic cloves into the pot

-Stew for 2.5 hours, then add frozen peas and green beans

-Stew for another hour and Voila---Sunday Stew!