Hearty Beef Stew
3 pounds Stewing Beef
1/2 cup Red Cooking Wine
4 cups Beef Stock
4 large Carrots
4 large Red Potatoes
1 package Mushrooms; sliced
2 large Turnips; diced
dash Worcestershire Sauce
2 tablespoons Montreal Steak Spice
2 tablespoons Brown Sugar
1 cup Cream
2 tablespoons Tomato Paste
Salt & pepper; for seasoning meat
Flour; for dredging
Oil; for browning meat
Coat meat with seasoning, then dredge in flour.
Brown meat in batches in dutch oven with hot oil, once all meat is brown, add ½ cup of red wine and enough beef stock to cover meat.
Cover and cook in 250 oven for 3 hours.
Chop the veggies and add to meat, put more stock but don’t fully submerge the stew. Add Worcestershire sauce, Steak Spice and Brown Sugar.
Put back in oven for 3 hours.
Add 1 cup of cream and 2 tbsp of tomato paste.
Return to oven until ready to serve.