Beef Stew
It’s been a chilly week (by Florida standards) and the boyfriend spent the day hunting so I wanted to make something warm and hearty for dinner. Voila! Beef stew.
I remember my mom making it when I was growing up and it was something that I wanted to recreate tonight.
What you’ll need:
1 lb of chunked roast (or stew meat)
2 sliced carrots
2 sliced celery stalks (not the leafy parts)
2 chunked potatoes
1 diced onion
3 cloves of garlic
4 cups of beef broth (I used water and bouillon cubes)
1/4 cup of flour (divided)
1 Tbsp of Worchestshire sauce
Italian seasoning
Pepper
Salt
What to do:
Throw the meat into a crockpot. Add about a Tbsp of flour and coat the meat with it. Add carrots, celery, onion, potatoes, and garlic. Pour in the beef broth. Add the worchestshire sauce. Season as desired. (I used about a Tbsp of Italian seasoning, a Tbsp of pepper [Boyfriend likes his pepper], and just a light sprinkle of salt.) Cook on high for 4 hours. After about 3 hours, stir in the remaining flour. Finish cooking.
I served it with a baguette. It fed two adults with about 4 cups of stew remaining.