Beef Stew

Copper Chef 11” Deep Dish Casserole Pan 

Recipe Type:  Beef
Servings  6
4  pound  stew meat diced  
1  cup  flour  
0.25  cup  olive oil  
2  clove  garlic, peeled & minced  
1    shallot, peeled & minced  
1  cup  celery, diced large  
1    onion, diced  
1  cup  red wine  
1  cup  peas  
3  cup  carrots, cut in 2” pieces  
1.5  pound  baby potatoes, whole  
1    rosemary  
1    thyme  
1    bay leaf  
5  cup  Beef broth  


1. Heat the Casserole Pan on the stovetop on high. Add olive oil.

2. Dust beef with our. Brown in olive oil in small batches and then return beef to the pan.

3. Add garlic, shallots, celery, and onion. Cook for about 4 or 5 minutes.

4. Pour in red wine. Reduce. Add broth. Simmer for 40 minutes on low.

5. Add remaining ingredients. Cover. Simmer on low heat until beef is tender, about 30 minutes.

6. Serve stew alongside crusty bread.