Beef Stew

This is a stove-top stew. It’s fabulous for a chilly day–like today. Though the amount of garlic sounds like a lot, it truly isn’t. This dish can be served by itself or complimented terrifically with creamy orzo on the side and homemade onion bread.

You will need:

• 2 1/2 lbs. stewing beef cut into 1/2 inch chunks
• 1/2 cup flour
• 1 tsp. salt (I use Kosher)
• 1/2 tsp. black pepper
• 2 tbs. vegetable oil (I use canola)
• 2 envelopes of the Lipton Beefy Onion Soup Mix
• 1 can chopped tomatoes
• 6-8 potatoes (whatever variety you like)
• 1 large onion
• Big, heaping spoonful of minced garlic

1. Place the flour, salt & pepper in a zip-lock type bag and toss in the beef mixture a few at a time until they are coated – tap off excess flour; place chunks on a plate.

2. Heat the vegetable oil in a large pot (such as a Dutch oven if you have one) over med-hight heat and add the chunks a few at a time to brown them all over.

3. Add both envelopes of the soup mix, can of tomatoes, thyme, bay leaf, 2 cups of water, and the 1 can of beef broth. Bring this to a boil; scrape the bottom of the pot with a wooden spoon or spatula to get the browned bits all stirred into the broth.

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