Robert Ames (.com!)

Ingredients

• Kosher salt and freshly ground black pepper
• ~4+ tbsp all-purpose flour
• ~2 lbs beef chuck for stew, cut into 1-inch cubes
• ~3 tbsp butter / oil
• ~1 cup carrots, sliced thin
• ~1 cup celery, sliced
• ~2 cup onions, diced
• ~4 cups chicken broth
• ~3 sprigs fresh rosemary / ~2 tsp dried / crushed
• ~2 cups dry red wine (optional)
• ~1 cup canned crushed tomatoes
• ~2 bay leaves
• ~1 tsp worchestershire sauce / A-1
• ~1 tbsp soy sauce / “Salsa Maggie”
• ~2 tbsp molasses
• ~3 cup russet or Yukon gold potatoes, cubed, ~1/2 inch