ELEGANT BEEF CASSEROLE

This recipe adds a few gourmet touches to the usual beef stew recipe.

Ingredients:
2 Tbsps flour
1 tsp salt
1/2 tsp pepper
3 lbs beef stew meat
2 Tbsps canola oil, divided
2 Tbsps brandy
2 onions, chopped
4 garlic cloves, peeled and minced
2 celery ribs, chopped into 1/4-inch slices
3 carrots, chopped into 1/4-inch rounds
1 bouquet garni
1 lb mushrooms, washed well, with the ends cut off and then coarsely chopped
1 1/2 Cups dry white wine
1 Tbsp red currant jelly
5 cups beef broth or low sodium beef stock

Method:
Preset the oven to 350F degrees.
In a mixing bowl, toss together the flour, salt and pepper until well combined.
Add the beef and toss to coat completely.
Place 1 Tbsp of the canola oil into a skillet.
Place the skillet over medium heat.
Add the meat and cook, turning often with a wooden spoon or spatula, for 8 minutes, or until completely browned.
Remove the meat from the pan with a slotted spoon into a bowl and set aside.
Stir the brandy into the skillet.
Scrape the pan with the wooden spoon or spatula to make sure nothing is sticking to the pan.
Reduce the heat to low and stir in the remaining oil and onions.
Cook 5 minutes, stirring often, or until the onions are soft.
Add in the garlic.
Stirring constantly, cook 1 minute.
Add the celery, carrots and bouquet garni.
Cook for 8 minutes or until the vegetables are soft.
Stir in the mushrooms.
Adjust the heat to medium high.
Add the wine and let the mixture bubble for 3 minutes.
Stir in the red currant jelly.
Grease a large casserole dish with a cover.
Transfer the mixture to the casserole.
Remove the bouquet garni.
Stir in the beef broth, cover and bake for 1 hour or until the meat is fork tender.
Remove the pan and allow to stand for 10 minutes before serving.
Serve with potatoes and green beans, for a hearty and even festive meal.

To freeze: Allow to cool to room temperature.
Place in freezer containers and freeze for up to 3 months.
To reheat: Let the stew thaw in the refrigerator overnight.
Place in a large saucepan over medium heat.
Stirring often, warm for 10 minutes or until heated through.

Makes 8 servings

If you want to make this with lamb, switch the jelly to mint jelly and do not add it to the stew, but rather serve it on the side.

Preparation Time: about 1 1/2 hour
Post-freezing cooking time: About 3 to 5 minutes in the microwaveor 10 minutes heated on top of the stove