STEAK STEW BREAD BOWL
Yield: 5 portions

2 lbs. stew meat
1 tablespoon oil
1/2 lb. onions (large diced)
1/2 lb. celery (large diced)
1/2 lb. carrots (large diced)
1/2 lb. potatoes (large diced)
1/4 cup tomato paste
1/4 cup red wine
1/4 cup beef base
1 quart water
1/2 cup flour
3 oz. butter
1/8 teaspoon white pepper (pinch)
5 bread bowls (7 oz. ea.)

Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato paste, red wine, pepper, beef base, water. Bring to a simmer for about 1 hour. When beef is tender add vegetables. Simmer until tender (about 1/2 hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by combining butter and flour and cook 1 minute. Whip in liquid and make a smooth gravy. Mix all together and serve in bread bowls.