Red Wine Beef Stew

so easy to make and it looks and tastes impressive and delicious:

2 pounds cubed beef stew meat (organic and free range!)
3 tablespoons butter
1/2 a bag of baby carrots
2 large onions, chopped
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans low-sodium beef broth
2 cups dry red wine (get a decent one! not something crappy)
1 14 oz can canned crushed or diced tomatoes
4 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, washed and cut into 1-inch chunks
1/2 lb green beans, ends trimmed
sea salt
black pepper

first of all, i love 1 pot cooking! you only have to wash 1 pot and it’s super easy to cook this way. in a large stock pot, heat 2 tablespoons of butter on high and add the beef, browning on each side for about 5 min. remove the beef after it’s browned and set aside in a bowl. add the carrots and onions and saute for about 5 min on medium. add the flour and stir it in. then add the rosemary, broth, wine, tomatoes and beef. simmer on low for about 1 hr, covered. add in the potatoes and cook on low till potatoes are soft, about 1/2 hr, 40 min, covered. then add the green beans and simmer about 5-10 min and serve! you can make this recipe a day early and heat it up if you like, since stews are always better after the next day. but i like the make it the day of as well.

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hungry in 11211