Rick's Beef Stew
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- 1 cup all purpose flour
- 1/4 c up sugar
- 1 tablespoon freshly ground black pepper
- 2 pound 'London Broil' cut into 1 1/2 in cubes
- 2 6oz cans of tomato paste
- 1 cup Liebfraumilch white wine
- 1 tablespoon beef bass paste
- 2 12 oz bottles ginger soda
- 1/4 cup dried garlic pieces
- 2 bay leaves
- 2-3 cups favorite vegetables, chopped (Onion, Carrot, Potato, Celery, etc.)
Pre-heat oven to 350ยบ. Place 5-6 quart dutch oven on burner and heat on high. Add 2 tablespoons oil.
Combine flour, sugar and pepper in bowl. Toss beef cubes in flour mix until well coated.
When oil is hot, brown beef pieces, several at a time. Do not over crowd. Remove pieces to bowl as they finish. Add more oil to pan as necessary.
When all beef pieces are browned, add 2 cans tomato paste and brown for about 1 minute. Pour in wine and stir, scraping up brown bits from bottom. Stir in beef base paste. Add ginger soda and mix well.
Add beef pieces back to dutch oven, garlic and bay leaves. Stir to evenly distribute. Cover and place dutch oven in oven for 2 hours.
After 2 hours, remove from oven. If more liquid is needed, add plain water as necessary, stirring after each addition.
Stir in chopped vegetables, cover and return to oven until vegetable are cooked to your liking.
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Any leftover gravy/sauce should be thrown in the freezer to be used to season a stew or pot roast at a later date.
