Delicious Beef Stew with Red Wine Sauce!

Ingredients

2 pounds stew beef

2 teaspoons kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large yellow onion diced

2 stalks celery sliced

2 cloves garlic minced

2 tablespoons all-purpose flour

1 cup beef stock

1 cup red wine

4 carrots chopped

4 potatoes cubed

1 sprig fresh thyme

2 bay leaves

1/4 cup water

Preparation

Season the beef with salt and pepper. Add the beef and olive oil to a Dutch oven or large pot and brown the beef (if you can't fit the meat in one layer, you'll need to do it in batches so that it sears properly). Transfer the beef to a large plate and set it aside

Add the butter, onion, celery, and garlic to the pot. Cook until the onions are soft while scraping the brown bits from the bottom of the pan.

Add the beef back to the pan along with the flour. Stir for 1 to 2 minutes.

Add the stock, wine, carrots, potatoes, thyme, bay leaves, and water to the pot. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours.

Fish out the bay leaves and discard. Adjust seasoning and thicken with flour if necessary.

Serve warm or let it cool down and refrigerate it overnight and reheat it when you're ready to eat!