Beef Stew

It's a rainy and chilly day again here, perfect for a nice Autumn day.  Halloween is coming, we love Halloween, no negative feedback please....we just go out and trick or treat and have FUN, and usually go to our church for their Harvest Fest, and the kids love it! 

Everyone is home tonight, and I know my family wants a really comforting meal.  Tonight it's Beef Stew!  I make this really easy recipe, and it's so delicious.  I use a "Chuck Roast", you can find the "Chuck Roast" already cut up into chunks.  The package will say "Stew Meat", but it's expensive, just for the convenience of the meat being already cut up.  Sometimes I even use a "London Broil", just cut it up in chunks, so easy!  It cooks for about 2 hours so start early in the afternoon. You can even use the crock pot, but you'll have to brown the meat first, and start in the morning.  Need a most delicious comforting meal?  Try this recipe, you will love it!

Beef Stew

1 pkg of Stew Meat or Chuck Roast, or London Broil, cut up into chunks

3 large carrot's peeled and cut roughly into chunks

1 large onion, cut up roughly into chunks

2 Celery Stalks cut up small

2 large Potato's peeled cut into chunks

1 tsp salt and 1 tsp. pepper

1/2 cup Red Wine (optional)

2 TBS Tomato Paste

1 Bay Leaf

2 TBS Oil (I use Canola)

1 cup Flour for dredging

3 cups of beef stock or 2 cups water and 3 TBS bouillon)

Cut up the meat, dredge in the flour, shake off extra flour. Heat up an oven proof roasting pan, add the oil and get it nice and hot.  Add the meat to the pan, and brown on all sides, for about 2 minutes each side.  Don't let it burn you may have to lower the flame. Salt and pepper, add the carrots, potato's, celery, and onion, red wine, and cook for about 2 minutes until the wine is evaporated.  Add the beef broth or water with bouillon, and bay leaf, and finally the tomato paste.  Stir, scraping getting all those delicious bits off the bottom of the pan....hey that's your flavor! If you want to use the crock pot, after doing all of this, put it all in the crock pot, turn on low and cook for 7 hours. 

Put into a 350 oven for about 1 hour, after the hour check it, taste it, what does it need, more salt?  Is the water/stock evaporating too fast, add more.  Cook for another hour, until meat is tender, and there's a nice gravy. Take out of the oven, if the gravy isn't thick, thicken it by making a simple gravy.  In a jar, add 2 TBS flour and about 1/4 cup cold water, shake.  Add very slowly to the stew, but do not add all at once, stir, do you need to add more?  Is the gravy thickening to where you like it?  Taste the stew, does it need more salt?  Always taste your food, that's how you learn.  Serve over mashed pots, or egg noodles......YUMMO!!!