Beef Stew For A Spoon

Ingredients

• 1/4 cup Flour
• 1 tablespoon Powdered sugar
• 2 tablespoons Kosher salt
• 2 1/2 lbs Boneless beef chuck cut into 1/2 inch dice
• 1/4 cup olive oil
• 1 Onion cut in 1/2 dice
• 1 1/2 cups Dry red wine or substitute with 1 1/2 cups grape juice and a dash of wine vin
• 2 cups Beef stock
• 1 cup Canned tomatoes
• 2 Bay Leaves
• 8 cloves Garlic smashed and peeled
• 1 1/2 teaspoons Dried thyme
• 1/4 teaspoon Dried Oregano
• 1/2 lb Mushrooms. stemmed. wiped clean. and quartered
• 2 tablespoons Brandy or substitute with grape juice
• 1 lb Potatoes peeled and cut into 1/2 inch dice
• 1/2 lb Carrots peeled. quartered lengthwise. and cut across into 1-inch lengths
• 10 ounce Frozen petite peas. defrosted in a sieve under warm running water and drained
• Black pepper to taste

Instructions

1. Combine the flour. sugar. and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.
2. Heat 2 tablespoons oil in a large wide pot over hight heat. Working in batches. brown the meat. setting each batch aside in a bowl as it is finished.
3. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil. scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat. ? cup tomatoes. the bay leaves. and garlic. Bring to a boil. Lower the heat and simmer. partially covered. for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes.
4. While meat is simmering. in a medium frying pan. heat the remaining olive oil over high heat. Stir in the white mushrooms and cook. stirring and cook until all the liquid has been absorbed. Pour grape juice in and remove from heat.
5. Bring 8 cups of water to a boil in a medium saucepan. Add the potatoes and simmer for 2 minutes. Add the carrots and simmer for 4 minutes. or until the potatoes and carrots are tender. Drain and reserve.
6. Stir in the remaining tomatoes into the stew. Cook for 6 minutes. Add peas. carrots. potatoes. and mushrooms and warm through.
7. Add the remaining salt and pepper to taste. and serve.