Beef Stew

~ Katy ~

 

What better way to warm up during a bitter cold winter?  Well, going somewhere tropical just might be better, but this is a close second (okay, maybe a not-so-close 86th or so).  This was a new stew to me, and it was delicious!

 

Beef Stew

 

3 tablespoons canola oil

1.5 pounds stew beef (1” pieces)

1/3 cup flour

½ teaspoon sald

½ teaspoon pepper

3 garlic cloves, sliced

1 onion, sliced

1 tablespoon sugar

32 oz beef stock

1 cup water

28 oz. tomatoes (canned, chopped)

½ teaspoon oregano

½ teaspoon thyme

2 cups carrots, diced

2 stalks celery

3 medium potatoes

 

Heat oil in stew pan over moderate heat.  Dredge beef in flour, salt and pepper.  Add to pan and brown lightly on each side.  Remove to plate.  Add garlic, onion and sugar to pan, stirring 1 minute.  Deglaze pan with ¼ cup stock.  Add remaining stock, water, tomatoes and herbs then bring to a boil.  Return beef to pan, reduce to simmer, cover and cook 45 minutes.  Add vegetables, cover and cook additional hour or until vegetables are tender.