Recipe: Stew

Stew is one of my favorite things to eat when it's cold outside.  I grew up loving my grandma's stew.  It is so delicious and just thinking about it makes my mouth water.  It's a pretty far trip to get my grandma's stew these days, but my husband makes a fabulous alternative.  There's nothing like a big bowl of hot stew to keep you warm on a cold day.

First things first, round up the ingredients.  You can actually pretty much dictate what ingredients you would like in your stew.  There are no set ingredients.  We use the ingredients below for our stew.

Olive Oil, Flour, Pearl Onions, Corn, Beef Broth, Pepper, Salt, Potatoes, Green Beans, Carrots, Beef Stew Meat

Preparation: Snap the ends off the green beans, peel and cut the carrots into pieces, peel the skin off the onions.

First, sear the stew meat in some olive oil.

Take the meat out and add in beef broth and flour.  Stir to mix.

Add in the vegetables, except for the can of corn.  Since it's in a can, you will want to add that in about 30 minutes before the stew is done.

Add in the seared meat, more beef broth, and some water.

Cover and let cook for over medium-low heat for 3 hours.
I like to eat my stew with homemade cornbread.  Enjoy.

Stew Recipe:
2 tablespoons Olive Oil
2 tablespoons Flour
2-3 cups Beef Broth
1 pound Beef Stew Meat
Potatoes (as many as you like)
Green Beans (as many as you like)
Carrots (as many as you like)
Pearl Onions (as many as you like)
1 Can of Corn
Salt and Pepper

In a big stock pot sear the stew meat in heated olive oil.  Take the meat out and put them to the side.  Add in one cup of beef broth.  Slowly stir in the flour.  Add in all the vegetables, except the corn.  Add in the seared meat and stir.  Add the second cup of broth.  If the meat and vegetables are not covered, you can add in additional beef broth or water.  Add in salt and pepper (a few sprinkles of each).  Cover and let it cook on medium low heat for 2 hours and 30 minutes.  Then add in the corn.  Cover and let it cook for an additional 30 minutes.