Tuesday, November 19, 2013

Beef Stew

It is cold and windy here in Wisconsin so I brought out the stew! It is thick and full of deliciousness.  It is full of flavor
I swear I can never ever get enough of soups in summer fall or winter but I make one at least once a week during the winter season especially when it gets to negative 30.

2 lbs of stewing beef, trimmed and cut into 1 inch cubes * I just buy the stew meat*
1 tablespoon olive oil
1 small onion
2 ribs celery, chopped
handful baby carrots
6 baby red cut in big chunks
1  28 oz. can whole tomatoes 
1 Tablespoon Italian Seasoning
2 Teaspoons Garlic Powder 
1 Teaspoon Parsley
1 Tablespoon Thyme
3 1/2 cups sodium reduced beef broth, divided
3 bay leaves
1 cup frozen peas
1/2 cups all-purpose flour
Salt and Pepper to taste

Dump the tomatoes into your pot, juice and all.  Crush them with a potato masher. Add the onions, celery, carrots and potatoes. Add the four seasonings in over the vegetables and then add the beef. Pour 3 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for an 2 hours.  Stir every 30 mins
About 20 minutes before serving, add the peas  salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the cover and cook until thickened 10-15 mins.
Remove the bay leaves before serving.

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