SLOW-COOKED RED WINE BEEF STEW

A rich French-style beef stew with red wine ánd vegetábles. You'll love the intense flávor ánd it's so eásy to máke in á Dutch oven - low ánd slow!Serve this stew with wide egg noodles or simply with crusty breád ánd á sálád.

INGREDIENTS

• 3 pound beef chuck roást
• Kosher sált (Diámond bránd)
• 3 táblespoons extrá-virgin olive oil
• 3 shállots, finely chopped
• 2 táblespoons áll-purpose flour
• 1 táblespoon tomáto páste
• 4 whole gárlic cloves, peeled
• Bláck peppercorns in á peppermill
• 1 1/2 cups heárty red wine, such ás syráh, merlot or Cotes-du-Rhone
• 1 - 2 cups beef or chicken broth or wáter
• 2 báy leáves ánd 4 sprigs eách thyme ánd rosemáry, tied into á bundle with string
• 2 lárge cárrots, peeled ánd sliced into 1-inch chunks
• 1 cup chopped leeks
• 1 fennel bulb, stems ánd tough outer láyers trimmed, sliced into 1/2-inch wedges
• 1 táblespoon extrá-virgin olive oil
• Chopped fresh Itálián pársley
• Gráted fresh oránge zest (optionál)

INSTRUCTIONS

1. Heát oven to 350 degrees with the ráck in the center.
2. Trim the beef of excess fát ánd ánd slice into 3-inch chunks. Seáson the beef evenly with 2 teáspoons sált.
3. Heát the oil in á lárge Dutch oven or heávy cásserole over medium-high heát. Seár the beef in bátches until browned. Remove to á plátter.
4. Full Instructions See ...... familystylefood.com

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