Beef Stew

Dear fall, thank you for arriving so that I no longer have to feel guilty about craving beef stew. Beef stew is the ultimate cool weather comfort meal. Its hearty, flavorful, and filling. This recipe checks all of the boxes. Cooked low and slow, the meat is fall apart tender. The broth is fill a flask and sneak it into work good. You won't want to share the leftovers. Good luck with that. 

2 1/2 pounds beef chuck, cut into cubes
2 tablespoons butter
2 onions, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
4 cans chicken broth
5 springs parsley
5 springs thyme
2 bay leaves
1 1/2 pound red potatoes, quartered
4 carrots, chopped
2 celery stalks, chopped
2 tablespoons red wine vinegar 
lavender salt and pepper to taste

Directions: In a large dutch oven, warm your oil and brown your seasoned meat. Set aside. In the same pot, melt your butter, soften your onion, add your garlic at the end and cook until fragrant, add your tomatoe paste and stir. Add your remaining herbs, broth, potatoes, carrots, celery, and meat to the pot. Bake in over for 2 hours at 325 degrees. Remove from oven, add your vinegar, season with salt and pepper. 

Sit by the fire, dip some crusty bread in this, and have yourself a wonderful afternoon.