No photo. Stew doesn’t look good in photos. I love a traditional beef stew with the carrots, potatoes, peas and whatnot. Several years ago I found a mediterranean lamb stew in a random cookbook and since lamb is extremely expensive up here I used beef instead. It has become a staple in our household and was adamantly requested for tonight’s meal.
1 Tbs cooking oil
About 1 pound cubed stew meat
1/2 cup red wine
1/2 cup beef stock (or chicken stock)
3 Tbs Wondra flour, or regular flour
3 cloves garlic
6 anchovy filets
6 sprigs of fresh thyme, stems removed OR 2 Tbs dried thyme
salt and pepper
Coat a large frying pan with cooking oil and turn heat to med-high. Salt and pepper the meat and add to hot pan. Brown on all sides. Meanwhile, mince the anchovies and garlic together till they are somewhat of a paste. Include the fresh thyme in this step, if using. Mix together the stock, wine and flour.
When meat is browned, add the wine, stock, flour, thyme, garlic, and anchovies. Stir, cover, and turn down heat once simmering. Simmer for 30 minutes, stirring occasionally.
Add frozen peas or beans to stew if desired and recover till veggies are cooked.
Serve with buttered egg noodles.