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.