Beef Stew

Since fall arrived, I’ve been using my Dutch oven a lot! Over the weekend, I made beef stew and a loaf of bread – it’s the perfect comfort food when the temperature starts to drop. 

▪ 1 – 1 1/2 pounds cubed beef stew meat

▪ 1/2 cup flour

▪ 1 teaspoon salt

▪ 1/2 teaspoon fresh ground pepper

▪ 1/4 cup vegetable oil

▪ 4 cups beef broth

▪ 1 onion, chopped

▪ 1 celery rib, thinly sliced

▪ 1 clove garlic, minced

▪ 1 tablespoon tomato paste

▪ 1/4 teaspoon thyme

▪ 2 medium russet potatoes, diced

▪ 3 carrots, diced

▪ 1/2 pound mushrooms, sliced

1. Put flour, salt and pepper in a small bowl . Heat vegetable oil over medium heat in a dutch oven. Toss the meat in the flour mixture until well coated, set flour aside. Shake off the excess flour and add the meat to the Dutch oven, stir until browned.

2. Add beef broth, onion, celery, garlic, tomato paste, and thyme to the pot, bring to a boil. When the broth begins to boil, remove a cup of the broth and whisk it into the reserved flour, adding it back to the pot, this will help thicken the stew.

3. Cover the pot, turn heat down to low and cook for 1 1/2 hours, stirring occasionally.

4. Add potatoes, carrots, and mushrooms, and cook for another 30 – 45 minutes until the vegetables are tender. Serves 4.