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Beef Stew

This is one of my all time favorite meals and my mom has been making it for as long as I can remember. Fall equinox be damned – it is NOT officially autumn until we’ve made a batch. I’ve made it twice this week.

Welcome to the autumnal season!

(6-8 servings)

2 lbs beef stew meat
1/4 C all-purpose flour
2 TBS oil
5 C water
1 TBS Worcestershire sauce
2 tsp salt
3/4 tsp pepper
1/4 tsp allspice
2 dried bay leaves
5 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
4-6 medium red potatoes, cut into 1 1/2″ cubes
3 TBS flour
3 TBS water

1. If the beef is not in small enough chunks, cut into bite size pieces then toss in a bowl with 1/4 C flour to coat completely.

2. Heat oil in a large saucepan and and brown meat for about 5-7 minutes until it has a light crust (but is not cooked through).

3. Pour in 5 C water, Worcestershire, salt, pepper, allspice, and bay leaves. Bring to a boil then turn the heat down and allow to simmer for 45 minutes.

4. Add in carrots, celery, onion, garlic, and potatoes and simmer for 30 more minutes.

5. In a small bowl mix together the 3 TBS flour and 3 TBS water and a little broth from the stew. Pour into the sauce pan and stir until thickened. Allow to boil for several minutes to get rid of the floury taste.

Serve immediately with warm bread and butter 🙂