Beef Stew

Ingredients:

Method:

Preheat oven to 230 ℃ / 450 ℉.
In a bowl, add Beef, season with Salt, and Pepper. Toss to mix. Add Oil, toss to mix.
In a pot on medium heat, add Sauce ingredients, mix well. Cover pot, bring to a simmer.
On a baking sheet add parchment paper, then place rack on baking sheet. Place Beef on rack, then roast for 35 minutes, (until Beef is well caramelized). Add Beef, and all drippings to add to pot.
In a sauce pan on medium heat, add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 8 minutes. Add Leek, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 5 minutes. Add Celery, Sauté for 5 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 6 minutes.
Reduce heat to medium. Make a well in centre of pan, add a little Oil, then add Tomato Paste. Sauté for 2 minutes, mix well.
Make a well in centre of pan, add a little Oil, then add Garlic, sauté for 30 seconds. Mix well.
Deglaze pan with Wine, add to pot. Add enough Water to cover Stew.
Place pot on medium high heat, bring to a simmer, cover, then simmer for 60 minutes. Add in Basil, mix well.
Roux:
- In a skillet on medium heat add Butter, allow to melt. Keep heating for 3 minutes, (until frothing stops). Add Flour, Sauté for 3 minutes, stirring continuously.
Add Roux to Stew. Mix well.
Serve.