Hunt Stew

This is one of my favorite fall/winter recipes and we always had this at the fall Fox Hunts in Massachusetts.  I'll never make it quite like Uncle Phil did!!

The Stuff:

2 medium sized sweet onions, (Spanish or Vidalia) sliced thin
bag of baby carrots
4-5 medium sized Idaho potatoes, peeled and chopped into bite-size chunks
3 large cloves garlic, minced
1 1/2 lbs stew beef (dry-aged if you can find it)
2 cups beef broth
2 Tbsp tomato paste (I like to buy it in the tube now, so much easier)
1/2 cup A1 sauce
1/2 cup Worcestershire sauce
kosher salt
black pepper
olive oil
2 Tbsp Wondra flour

Before you start, remove you stew beef from the fridge, pat dry, salt and pepper lightly and let come to room temperature  for at least 10 to 15 minutes so that the meat will cook evenly.  Preheat a large stockpot over high heat and add in 2 Tbsp olive oil.  Sear the meat on all sides, 2-4 minutes and remove to a plate, this is not to cook the meat through, just to brown it.

Reduce heat to medium-low and add 2 more Tbsp of oil to the pot.  Add in onions and garlic and sauté until the onions start to sweat and pick up some color.  Add in tomato paste and Wondra flour and cook 1 minute more until the tomato paste is mixed into all of the onions.  Add A1, Worcestershire sauce, beef broth, veggies and the beef chunks and stir well.  Let simmer a minimum of 2 hours over very low heat, stirring occasionally,  the sauce will thicken as it cooks.

Enjoy!  The longer you can let it cook the better!!!

P.S.- This recipe can also be done in the crock pot!  Once everything is mixed in the stockpot, transfer the stew into your crock pot insert and cook on low 6-8 hours.