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This beef stew is great by itself or served with a nice green salad.
2 pounds pastured stewing beef
2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
1 tablespoon balsamic vinegar
1 medium onion, chopped
2 stalks of celery, roughly chopped
2 large carrots, peeled and chopped
3-5 small potatoes, cubed (optional)
1 to 3 cloves of garlic, minced (adjust according to your taste)
1 tablespoon of paprika
3 bay leaves
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon each dried rosemary, basil, and oregano
1/8 cup arrowroot powder (if you want to thicken your stew)
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1st Keep
 Brian_Olsen_Jr.
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