Hearty Beef Stew

I found this recipe in a free Stop and Shop Publication. It sounded good and it was...I've changed a few things over the years but not too much, just enough to make it easier to make. I hope you enjoy it on a cold winter day just as much as we do! It is wonderful in a crusty bread bowl or with buttered biscuits(my hubbies favorite of course)!

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 1  large onion, chopped
• 2  cloves garlic, chopped or minced
• 2  lbs stewing beef
• 1⁄2 cup flour
• 2  teaspoons salt
• 1  teaspoon black pepper
• 6  cups  beef stock or 6  cups beef broth
• 2  bay leaves
• 1  tablespoon sugar
• 1⁄2 cup red wine or 1⁄2 cup Burgundy wine
• 1  teaspoon  dried powdered thyme
• 1  tablespoon dried parsley
• 1  teaspoon dried dill
• 1⁄2 teaspoon  dried mustard powder
• 1  tablespoon Worcestershire sauce
• 1  lb  peeled  baby carrots
• 1 (10 ounce) container baby portabella mushrooms
• 2  lbs  diced russet potatoes or 2  lbs idaho potatoes

Directions

1. In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
2. Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
3. Add coated beef to the stock pot and stir to brown beef.
4. Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
5. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
6. Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.