Beef Stew

Beef Stew

The windows have been open all day…the dogs are frisky and there is a crispness in the air! And we are having Beef Stew for dinner!

Beef Stew

2-3 pounds beef stew meat, cut into pieces
Salt and pepper
1/2 cup flour
4 Tablespoons butter
2 Tablespoons olive oil

1 sweet onion, cut into pieces
6-8 small red or Yukon potatoes, quartered
1-2 pounds carrots, peeled and cut into pieces
one can beef consommé or broth, or beef bouillon

Optional ingredients:
Celery, garlic, mushrooms, tomatoes, sweet potatoes, peas, chilies, red wine, fresh herbs, whatever you’re in the mood for

Melt butter with olive oil in heavy pot. Salt and pepper the meat cubes, then dredge in the flour. Sear meat over high heat in batches; remove to a plate when brown. Briefly stir onion in the oil. Pour in about a cup of water and stir to break up the brown bits from the bottom of the pot. Add the meat back to the pot, then the potatoes, carrots and whatever other veggies you like. Pour in consommé, and water to about 3/4 fill the pot. Add more salt and pepper to taste (and any herbs you like).

Cover and bake until meat is tender, 3-4 hours at 300 degrees (or put in Crockpot, or simmer on stove, or hang it over a fireplace or whatever you like. Just cook it on low heat over a few hours.) Spoon over cooked hot rice with bread on the side for ‘sopping.’ About 8 servings.


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