High-res version

And then before you knew it, it was Half Time….  Frankly we went into dinner with a somber yet hopeful DD and other than the occasional jumping up to check status we had a lovely dinner.  This was a great choice.  It is super easy to make.  It fit all my criterion, simplicity, flexibility, ease and tastiness.  I served it with a simple green salad and a nice hearty wine…The Prisoner – long a favorite for any PM meal.  But don’t just believe me… watch this video to see how people describe this wine using one word…

My one word (and ironically a word that wasn’t chosen)…GOOD.  As was the dinner and the company.

Beef Stew

4 lbs bottom round well trimmed and cut into 2 inch pieces

1 cup all purpose flour

1/3 cup olive oil (more if needed)

2 large onions diced (approximately 2 cups)

1 6 ounce can tomato Paste

1 cup dry red wine

1 pound potatoes cut into 2 inch pieces (about 4 cups)

1/2 pound baby carrots (about 2 cups)

2 cups beef broth

1 tablespoon kosher salt

1 teaspoon dried thyme leaves

1 bay leaf

1 cup frozen peas thawed

• Dredge the beef in the flour.  Heat a few tablespoons of the olive oil in a large skillet over medium high heat.  Brown the meat, a few pieces at a time, adding more oil as necessary.  Transfer to a 4-6 quart  slow cooker.
• Add the onions to the skillet and cook over medium heat until tender – about 10 minutes.  Stir in the tomato paste and coat the onions.  Transfer to the slow cooker.
• Pour the wine into the skillet and scrape up any browned bits and add to the cooker.  Stir in the potatoes, carrots, broth, salt, thyme and bay leaf.
• Cover and cook on low heat for 71/2 hours or on high for four hours.  Add the peas and heat through.