January 6th, 2014

Beef Stew


Wow – is it ever cold outside!  I know our low temps here in Texas are no where near what you are experiencing up North- Burr!  I feel for you, I’ve lived in Minnesota so I do know what cold is all about.   I also know that nothing is better to warm your belly on these cold, cold nights than a hot bowl of stew.  This classic favorite always does the trick-  Stay warm everybody!




Beef Stew


2 pounds beef stew meet, cut into small pieces
6 tablespoons flour, divided
2 tablespoons vegetable oil
3 cups hot water
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon sugar
1 tablespoon salt
2 bay leaves
4 medium potatoes, cubed
3 cups sliced carrots
2 stalks celery, sliced


Flour meat in flour (reserve 2 tablespoons for later) and brown in oil in a large pot.   Add 3 cups hot water and the onion, Worcestershire, garlic, pepper, paprika, sugar, salt, and bay leaves.  cover and simmer 1 1/2 hours.  Remove bay leaves and add the potatoes, carrots, and celery.  Cover and cook about 40 minutes or until veggies are tender.  Blend 1/3 cup cold water with the remaining 2 tablespoons flour.  Slowly stir into hot soup to thicken.  Cook until bubbly.  Serve with cornbread, biscuits, or bread.

Serves about 8 (depending on how big they are and how hungry they are).


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