Beef Stew YUM!

In a Dutch oven (or any large pot that has a lid) heat the oil over medium heat for 1 to 2 minutes. (Instead of measuring I just lightly coat the bottom of the pot). Add beef and cook about 15 minutes – turning it every few minutes so that the meat will be brown on all sides.

Add water (wine, broth, stock … whatever liquid you are using), salt and the pepper. (I don’t like to measure salt or pepper so I just put a bit of salt in my palm and then grind the pepper over top of the pot.) Heat to boiling.

Once it comes to a boil, reduce heat to low and cover the pot (on my gas stove with my large pot, if I actually turn the burner all the way down to low it does not heat the pot so I am just below medium). Simmer for 2 to 2.5 hours. When done, the beef should be almost tender so the timing will depend on the cut of beef you are using.

All all of the vegetables, 2 teaspoons of salt and 2 bay leaves. You can change out any of the veggies for other or use only fresh or 2 pounds of frozen, whatever you like!

Cover and continue cook on medium/low heat for 30 minutes or so – check the veggies, if they are all cut about the same size they will cook evenly, move to the next step when the veggies are how you like them (firm or soft).

Put flour and cold water in an airtight container and shake well. Gradually stir this mixture into the pot. Heat to boiling and stir (this will take about 1 minute) and will thicken up liquid so you have stew instead of soup.

And, serve!