Now that cooler weather is coming, it’s time to start thinking about comfort foods.
Without bragging too much, I will have to say this is the best beef stew ever. I got the foundation in my home economics class many years ago and kept changing until now. It’s what I make if someone is sick or if you’ve lost someone. It’s a temporary fix. It is a favorite of my husband, kids, and friends. Just hits the spot on a cold winter’s night. Mike (my husband) said to make sure I told you to serve with homemade (or good store bought) biscuits.
2 pounds chuck roast, cut into bite size pieces
1/4 cup flour
2 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
2 tablespoons coconut or canola oil
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
4 stalks celery, chopped
1 pound red potatoes, cut into bite size pieces
1 pound carrots, cut into bite size pieces
2 tablesspoon of beef bouillon
10 ounce frozen peas
salt & pepper, to taste
1/2 cup dry red wine (optional)
1 tablespoon corn starch (optional)
Cube roast into 1″ pieces and place one pound at a time in large food storage bag with flour, 1 teas salt and 1 teas of pepper. Coat meat.
Melt coconut oil in large dutch oven, shake off excess flour and put meat into pan and brown.
Add 1 onion, 1 clove garlic, 1 teas of salt, 1 teas of pepper, 4 stalks of celery, water to cover .
Bring to a boil, then turn heat to simmer and cook 2 hours.
Add potatoes, carrots, beef bouillon and more salt and pepper if needed.
Cook for 1 hour, add green peas, turn heat off and let sit 10 minutes.
If broth is too thin, add 1 tbsp of cornstarch mixed with 1/4 cup water to the stew. Bring to a boil and turn off as it thickens.I also like to add a 1/2 cup of dry red wine at the end but not necessary.The alcohol will cook out.