Monday, October 31, 2011

Beef Stew

Now that we are enjoying sweaters, coats and early morning frost in my neck of the woods....
we are also enjoying an array of soups and stews.
Yesterday we enjoyed one of our Wilson family favorites and I wanted to share it with you!

It started out as a Tyler Florence meal, but I altered it slightly to fit the tastes of me and my family and all 3 of my men are in love!

The Ultimate Be
ef Stew
3 TBSP olive oil
3 TBSP butter
2 - 3 lbs. beef roast, cut into bite size pieces
salt and freshly ground pepper
a couple TBSP flour
one yellow onion, diced
6 garlic cloves
3 stalks celery, diced
8 fresh thyme sprigs (you can also use dried thyme)
2 bay leaves
2 1/2 cups beef stock
8 small new potatoes, scrubbed clean and diced
3 carrots, diced or shredded
1 lb. white mushrooms, diced (optional)
1/2 cup frozen peas
Flat-leaf parsley, as garnish

*Preheat pan over medium-high heat with the oil and butter. While the pan is heating and the butter is melting, Season the beef in a separate bowl with some salt and pepper and then toss in the flour to coat. Shake off the excess flour and add the beef in a single layer to the hot pan. Don't over crowd the pan. I always brown the meat in two batches. Brown the beef cubes on all sides. Once the meat is browned set it aside on a plate to reserve for later.
*Add the diced onion, garlic and celery to the pan. Saute until veggies are soft. Make sure to scrape the bottom of the pan with a wooden spoon being sure to loosen up those tasty pieces. Once the vegetables are soft, add the stock, thyme, bay leaves, and browned beef.
*Bring the mixture up to a boil and then reduce the heat to a simmer. Cook uncovered until the liquids start to get thick. Takes about 15-20 minutes. Cover and cook on low for 2 1/2 hours.
*After 2 hours, add potatoes, carrots, and mushrooms (optional). Turn up the heat slightly and simmer, uncovered, for 30 minutes or until the potatoes are tender. Add the frozen peas during the last few minutes of cooking. Season with salt and pepper to taste and remove thyme sprigs (if using fresh thyme) and bay leaves.
*Serve in a bowl, garnish with parsley and serve with yummy crusty bread for dipping.

Enjoy warming up with this comfort food!

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