Beef Stew Dad's Way

2 lbs beef chuck steak or roast, cut into 2" cubes
4 tbs canola oil
1 tbs ground black pepper
1 large onion, large dice
6 cloves garlic, minced
2 small cans tomato sauce, no salt added
4 tbs flour (1/4 cup)
5 cans reduced salt beef broth
1 tbs ground thyme
1 tbs ground savory
1 tbs ground sage
8 medium red potatoes, large dice
1/2 cup carrots, large dice
1 1/2 cups kale, cut into 1" pieces
2 stalks celery, large dice
1 small bottle red or blush wine
1 cup sliced button mushrooms

Heat skillet overe medium high heat. Add canola oil when hot and brown beef cubes.
At the same time, get a large stock pot and add beef broth and tomato sauce over medium high heat.
When beef is browned but still pink inside, add flour and stir until all oil is absorbed, then remove with slotted spoon and add to stock pot. Stir.
Add carrots, celery, potatoes and kale to stock pot.
Add onions to skillet over medium high heat until they begin to soften, then add garlic and mushrooms. When mushrooms begin to soften, add entire onion/garlic/mushroom mix to stock pot. Stir.
Add wine to skillet and stir, making sure to scrape up all bits on bottom of skillet. Let wine reduce by half, then add to stock pot.
Add spices to stock pot, then stir for 2-3 minutes.
Turn heat to low and let simmer for 1 hour, stirring often to keep from sticking on bottom of pan. When the hour is up, turn heat to medium high till stew boils and stir to let flour work to thicken stew. Once it is thickened, turn off heat, put in bowls and let cool. Eat with sourdough rolls. Enjoy.

Number of Servings: 10

Recipe submitted by SparkPeople user DADTEU.