Peasant Beef Stew (Great for Poor Students too!)

I imagine in the 'peasant' era that once in awhile they would get some beef... and make a stew!  Stews are filling and warm.  This stew is inspired by those people and while it turns out colorless and unattractive, it's so delicious with a crusty bread.  Plus it's really fun to pretend you're a peasant in France.

Category: Beef, Dinner, Stew

Frenchman Rating/Comments:  8.5/10,  "It's good but it's missing something.. like a deglaze or more wine."

Cost per Serving: Serves around 4 people.. so.. €3.00 a serving.

Ingredients

• 1 lb stew beef (500g) (Basically ask, 'boeuf pour un boeuf bourginion a deux'), cut in chunks
• 2-3 tablespoons flour, seasoned w/ salt and pepper
• 1.5 cups carrots, sliced in rounds
• 1 cup celery, chopped
• 1 onion, quartered & separated
• 2 cups potatoes, chopped
• 2 cups beef stock (homemade or from instant)
• 1/2 cup water
• 1/4 cup red cooking wine
• 3 bay leaves
• 1 tablespoon rosemary
• 2 tablespoons 'herbes de provence'
• 1 tablespoon parsley
• Salt/Pepper to taste

Instructions

1. Begin by placing the seasoned flour into a bag or plastic container and add the beef.  Shake until completely covered.
2. Heat a small amount of oil in a stock pot to medium-high, once hot, add the beef.  Stir around and flip around until all sides of the beef are cooked.
3. Add the beef stock, all vegetables (EXCEPT POTATOES), rosemary, herbes, parsley and bay leaves.  Season with salt (like 1 teaspoon) and some pepper.
4. Stir the mixture until all coated, add the wine and the 1/2 cup water.  Bring to a boil on medium-high, cover, then reduce to a medium-low and cook for 1 HOUR, add in the potatoes, cook for another 45 MINUTES.
5. Adjust seasonings, I added more salt at the end, some more herbs, depending on your taste buds.
6. Serve hot with crusty bread!