2 pounds lean top round steak, trimmed and cut into 1-inch cubes
1/2 cup Flour
1 jar Freeze-Dried Red Onion
2 cups large chunks of Celery
4 large Carrots, peeled and cut into large rounds
1 pound Mushrooms, sliced (optional)
6 teaspoons Freeze-Dried Garlic
2 cups dry Red Wine
1 can petite diced Tomatoes (14 oz.)
3 large Potatoes, cut into 1-inch chunks
1 1/4 teaspoon Freeze-Dried Thyme
2 Sugar 'N Spice Bay Leaves
3 Tablespoons Mediterranean Mate Spice
1 Tablespoon Lucy's Pub Blend
1 quart Beef Stock
1 can Tomato Sauce (14 oz)
Add 1/2 of the Lucy's Pub blend (about 1.5 tsp) to the flour, mix well. Dredge the beef cubes into the flour mixture.
Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
Cook and stir onion, celery in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms, Mediterranean Mate Spice and garlic into the onion mixture.
Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture. Simmer 10 minutes.
Place beef, with potatoes, carrots, thyme, and bay leaves in a large pot or slow cooker. Pour beef stock and tomato sauce over the mixture. Add red wine vegetable mixture to the crock pot, stir well.
Cook about 8 hours on medium in a slow cooker or 4-5 hours on low in a large pot on the stove-until the stew is fairly thick and the beef and vegetables are tender. Remove bay leaves and serve with artisan bread.