Beef stew:
I started with a beef chuck roast and removed as much fat as possible and sliced it into small strips. Sliced Celery, 1/2 large yellow onion sliced into large chunks, 3 celery stalks sliced into 1/4" pieces, a dozen baby bella mushrooms sliced into 1/4 inch pieces, 2 large carrots cut into 1/4 inch rounds, one 680 gram pouch of terrific trio mini potatoes halved, 2 tablespoons of better than bullion beef base, about 2 cups of Concannon Crimson and Clover wine ( cabernet sauvignon / petit sirah blend) 3 tablesoons of olive oil, sea salt, black pepper, garlic powder, onion powder (spices to taste). tablespoon of corn meal (added at the end of cooking)
In a Dutch oven on the stove top I brazed the meat in olive oil with the spices until brown. Then I added the wine and let it simmer. I dissolved the beef base in 2 cups of hot water and added that to the meat and added the veggies. add more water to cover everything if needed.
Bring to a boil then reduce to a simmer and cover. At 45 minutes add the corn meal, at one hour its ready to eat.
tip stir every 10 minutes or so
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