Snowmagedden Beef Stew

Well, it’s not the prettiest thing I have ever made, but it was definitely good. I made it a couple of years ago during the whole “Snowmageddon”, so I guess it’s probably more appropriate to call it the “Icemageddon” given this winter’s patterns. Either way, it is great for cold and miserable weather.



2 lbs. beef (stewed beef, or in this case, I used flank)
1.5 cup celery
1/2 cup carrots
1 cup onions
8 cloves garlic (crushed or diced)
1 cup red wine
4 cups beef broth or water
5 bay leaves (remove when it’s done)
sea salt to taste (I did about 18 turns)
6 turns fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
5 bay leaves
1 sprig rosemary
2 tsp thyme
1 tsp parsley
Throw all vegetables and meat in a pot and cook until the beef is cooked through and the onions are translucent. Add 4 cups water or broth and all spices and wine. Let cook for about an hour (or until all flavors are blended well and the meat is tender)

Serve alone or with some cauliflower rice or mash to thicken.

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