Old Fashion Beef Stew

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Dutch Oven, Favorite, Ma Cusson Kitchen, Soups/Chowder/Stews

Cook Time : 2 hours Difficulty : Medium Source :

Ingredients

2 Tbs flour

1/4 tsp pepper

1 lb lean beef cut into cubes

2 Tbs cooking oil

1 Tbs wine vinegar

2 Bay leaves

1 tsp onion powder

1/4 cup celery

1/2 tsp garlic powder

1 Tbs tomato paste

1/2 tsp basil

1/2 cup Vermouth or any wine

3 cups hot water

4 medium potatoes

2 or more carrots cut into chunks

4 medium onions cut into quarters

2 beef bouillon cubes

Directions

Put flour, pepper, and meat in plastic bag and shake to coat meat
Heat oil in heavy pot or dutch oven at medium and brown meat on all sides (in batches if needed)
Add all seasonings, tomato paste, water, and wine (everything except carrots, potatoes, and onions); cover and bring to boil
Lower heat and simmer 1 1/4 hours
Add carrots, potatoes, and onion; cover and let simmer for additional 40 minutes or until veggies are tender

Notes

I remember Mom's stew being nice and thick, the way I think stew should be. It's a great comfort food and I have learned to use different kinds of stew meat (deer and elk) for a different flavor that's just as good.