Parker's Beef Stew (Ashley & John)

2.5lbs chunked beef
750 ml good red wine (you'll only use 1/2 this)
2 whole cloves garlic
3 bay leaves
2 cups flour
2 onions, cubed
1lb carrots, chunked
1lb small potatoes, halved or quartered
3 cloves garlic minced, or 1Tbsp of the jar minced garlic
(2) 14.5 cans chicken broth
1 lg branch fresh rosemary or 2tsp dried
2 Tbsp Worcestershire


*Stir 1/2 bottle of wine, 1 can chicken broth, 2 whole cloves garlic and bay leaves in a large bowl. Put in beef. Place in refrigerator and marinate overnight.

*Preheat oven to 300

*Combine flour and salt and pepper. Lift beef out of marinade with a slotted spoon. Discard bay leaves and garlic..>SAVE MARINADE!!!!

*In batches, dredge meat in flour and shake off extra.

*Heat 2Tbsp oil in large pot over medium heat and brown meat; turning to brown evenly. Place in a large Dutch oven

*Once done with meat, heat additional 2 Tbsp oil in same pan, add onions, carrots and potatoes. Cook 10 minutes over medium heat, stirring occasionally. Add garlic and cook 5 more minutes. Place veggies in Dutch oven with meat.

*Add 2.5 cups marinade to empty pot and heat on high to deglaze pan, scraping up brown bits. Add the chicken broth, rosemary, Worcestershire, 1 Tbsp salt and 2 tsp pepper and cook 2 minutes.

*Pour sauce over meat and veggies in the dutch oven and bring to a simmer over medium heat over the stove. Cover pot and bake for 2 hours. If stew boils rather than simmer, reduce heat to 250