Beef Stew

Our weather is bipolar this time of year: cold one minute, hot the next. With that said, it’s always a good time to throw on a pot of homemade beef stew. The taste and smell takes me back in time to a place full of amazing memories growing up in south Arkansas. Mom’s was always the best, but here is my version…

1 lb. lean beef stew meat

2-3 T olive oil

2 small potatoes, peeled and diced

1 white onion, diced

1/4 bell pepper, diced

3 carrots, peeled and chopped

2 stalks celery, diced

1 can LeSeur peas, drained

1 can whole kernel corn, drained

1 small can sliced mushrooms

1 can Ro-Tel tomatoes

1 small can tomato paste

1/4 c flour

28 oz beef broth

1 T kitchen bouquet

1 tsp Herbs de Province

1 tsp oregano

3 bay leaves

1 tsp garlic powder

1 T soy sauce

1 c dry red wine

Salt and pepper to taste

Heat a heavy Dutch oven, add olive oil until it’s hot and rippling. Add meat and seasonings and stir to coat well. Sauté until evenly browned. Add 2 T flour and stir until thick and coated. Remove meat.

Add 1/2 c wine and deglaze the pot, then add vegetables, sauté until the onions and peppers are soft. Then return the meat, add the remaining flour, stir until soft and thick, and add soy sauce, broth and remaining wine.

Next, add the canned vegetables and kitchen bouquet, bay leaves, bring to a low boil, turn to low, cover and cook for about an hour.

Remove the bay leaves and serve smokin’ hot. This is such great comfort food and perfect for any season! I hope it takes you back in time and warms your soul! have a beautiful weekend! ~Debbie

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