A Nice Cold Weather Meal

Around here, fall is slowly coming in and the mornings and evenings are getting colder. I thought that today I would post one of my favorite recipes to welcome the fall weather: A rich, red wine and rosemary beef stew. This is a delicious meal that will warm you through and through and satisfy your belly at the same time! I just made the first batch of the season last night and my husband was so happy! This is great served with crusty bread for dipping. The final consistency is rather thin, which is why it is so good with the bread. If you would like to make it healthier, you could use olive oil to fry the beef instead of butter, add more carrots, use less red wine, and add frozen peas at the end and simmer until they are tender and heated through. You could also serve it with whole wheat/grain crusty bread!

Red Wine and Rosemary Beef Stew
This recipe is adapted from one featured on the show, "Good Deal with Dave Lieberman"

3-4 Tbls. butter or olive oil
1.5 - 2 lb. beef chuck for stew, cut into bite-sized chunks (kitchen shears work great for this)
1 large Vidalia onion, chopped
3 large carrots, peeled, halved lengthwise, and chopped into 1.5" chunks
4 Tbls. flour
1 (14.5 oz) cans beef stock (I use low fat, low sodium)
2 1/4 cups dry red wine (anything you would be happy to drink, but cheap wine is fine)
1 1/4 cups canned crushed tomatoes
3 sprigs fresh rosemary, whole
2 large Russet or Yukon Gold potatoes, peeled and chopped into 1" chunks
Loaf of crusty bread

1) Melt the butter in a large Dutch oven (or comparable pot with lid) over medium heat. When the butter starts to brown, add half of the beef. Brown on all sides, flipping the pieces over individually as they brown. When they are all evenly browned, remove with a slotted spoon to a large bowl and repeat with the remaining beef.
2) When all the beef is removed, add the onions and carrots and raise the heat to medium-high. Saute until the onions start to soften, about 5 minutes, then sprinkle with the flour and quickly stir the flour in until you cannot see it anymore. While stirring, slowly add the beef stock. Add the red wine, crushed tomatoes, rosemary sprigs, and the beef and their juices back into the pot and stir.
3) Bring the stew to a simmer, then lower the heat and partially cover the pot, simmering for almost an hour. Stir occasionally and scrape the bottom of the pan while you are doing so.
4) Meanwhile, peel and chop the potatoes. After the stew has simmered for almost an hour, add the potatoes and stir. Cover the pot completely and simmer about 45 minutes, or until the potatoes and beef are tender.
5) Scoop into bowls and serve with the bread. It is delicious!