Garlic Beef Stew

Yield: 10 servings

Ingredients

• 3.5 lbs. boneless beef (any cut), cubed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2/3 cup flour
• Oil
• 30 garlic cloves, minced
• 1/2 cup red wine
• 1 cup beef broth
• 2 cans (14.5 oz. each) diced tomatoes, undrained
• 1 can (15 oz.) corn
• 1 can (15 oz.) peas
• 1 can (15 oz.) black beans
• 1 can (6 oz.) tomato paste
• 3 ribs celery, chopped
• For extra seasoning, you can also chop up some of the celery leaves and toss them in
• 2 onions, cut into large pieces
• 1/2 tsp rosemary
• 1/2 tsp thyme
• Dash of ground cloves
• 2 bay leaves
• Hot mashed potatoes

Directions

1. Toss the cubed beef with salt, pepper, and flour until coated.
2. Warm oil in a skillet over high heat.  Brown the beef in batches, and remove to a bowl as they finish.  You may need to add additional oil between batches.
3. Reduce heat to medium and add the garlic to the pan.  Cook for 1 minute.
4. Add the red wine and beef broth.  Turn off the heat, and scrape the edges to deglaze the pan.
5. In a large slow cooker, combine the meat, wine & broth & garlic mixture, and all other ingredients except the mashed potatoes.
6. Mix together, and then cover and cook on low for 8-10 hours, until the beef is tender.
7. Serve the stew over mashed potatoes.

Adapted from Taste of Home.