If you survived the 80s, you know life can get totally bodacious every now and again, like ‘fer sure!  So tonight we bring you an awesomely good beef stew in a fresh sourdough bread bowl.  Even Michelangelo, youngest of the TMNT clan, would give up his pizza for this!

Let’s get stewing:

2 lbs Beef (chuck roast works great)
1 cup Flour
1 teaspoon Salt
1 teaspoon ground Black Pepper

14.5 oz can Peeled, Cut Tomatoes
2 cups Red Wine
2 cups Beef Stock
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Worcestershire Sauce
1 sprig fresh Rosemary, chopped
2 lbs Potato
2 Carrots
1/2 lbs Green Beans
Olive Oil
Sourdough Bread Bowls (optional)

Heat a good sized pan over medium to medium high heat with a bit of olive oil.

While your pan is heating, cut the beef into bite sized pieces. Combine the flour, salt and pepper in a large zip lock bag. Add the beef to the bag and shake well so the meat is evenly floured. Remove from the bag, leaving any flour not stuck to the meat in the bag. Add the meat to your pan and brown, stirring periodically so it browns evenly on all sides.

When the meat is browned, add the can of tomatoes, 2 cups of red wine, 2 cups of beef stock, 1 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon Worcestershire sauce and the rosemary. Bring to a boil, turn down, cover and simmer for at least 30 minutes. Stir occasionally.

While the meat cooks, cut up your potatoes into bite sized pieces, slice your carrots and cut up your green beans. After the meat has simmered for at least 30 minutes, add the potatoes to the meat, cover and simmer another 30 minutes. Stir occasionally. Check to see if your potatoes are about cooked (they should be almost fork tender.) Now add the carrots and green beans, cover and simmer another 10 minutes or until the carrots and green beans are cooked to your liking. Add salt and pepper to taste and serve.

Enjoy!