Slow Cooked Beef Stew

2 pounds Beef for stew, cut into large pieces

1/2 cup Flour

1/2 pound Crimini Mushrooms, sliced

1 small Onion, chopped

2 Carrots, sliced

3 Garlic Cloves, chopped

1 1/2 cups Dry Red Wine

1 28 oz can Marinara Sauce

2 cups Water, or Stock

1 tablespoon Ancho Chili Powder

1/2 teaspoon Chili Flakes

2 Bay Leaves

Zest of one Orange

2 tablespoons Fresh Rosemary, chopped

3 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Chives, optional

Season the beef with salt and pepper.  Lightly dust each piece of meat with flour.

Preheat a large pot to medium-high heat, add 2 tablespoons of olive oil.  Add the meat.  Cook for about 5 minutes, flipping once, until the meat is golden.  Move the meat over onto a plate.

In the same pot, add the rest of the oil.  Add mushrooms, onion, carrots, and garlic.  Season with salt, pepper, Ancho powder, and chili flakes.  Saute for about 5-6 minutes. 

Add Red Wine, and cook for about 2 minutes.  Turn the heat to high.  Add Marinara Sauce and water.  Bring it to boil.

Turn the heat to medium-low.  Add the meat back into the pot.  Add Bay Leaves, Orange zest, and fresh Rosemary.  Season with salt and pepper, as needed.

Cover with the lid, and simmer on low for about 90 minutes.

Top with fresh chives and enjoy.

Serves 5-6

*One pot meal!!!!  Got to LOVE it!!!