Chew on This | Beef Stew

My offering to you today, a comforting meal of beef stew. It's presented in the hope that the weekend you've enjoyed will meld harmoniously into today, Monday. The Monday before Thanksgiving and all of the busyness and stress that it can entail for many.

Make this big old pot of stew and you can forget about dinner or lunch for a few days because you'll have plenty of leftovers. Thus giving you more time to focus on that ever looming and glorious Thanksgiving meal.

All of your veg and protein in one pot. Simple, warm and cozy. Serve with a crusty hunk of bread and satisfaction awaits.

It's Monday. Give yourself a break and make some stew!

Cares

Here's our recipe:

Beef Stew

2 T butter

2 T oil

1 1/2 C chopped onion 

3 ribs celery, chopped

1 C carrots, chopped

1/2 t crushed garlic

1 t salt

1/2 t pepper

1 t sugar

2-3 lbs. stew beef

1 C flour

1 t salt

1/2 t pepper

1/2 t smoked paprika

2 C beef broth

1 C red wine

1 C water

1-2 T Worcestershire sauce

1-2 bay leaves

1/2 t paprika

10 ounces baby portabella mushrooms, quartered

3 small potatoes, peeled and cubed

In a large Dutch oven over medium heat, melt your butter with the oil. Add your onion, celery,carrots, garlic, salt, pepper and sugar and stir. Allow vegetables to cook until onions are translucent, about 4-5 minutes. Remove vegetables from the pot, place into a bowl and set aside.

In a gallon plastic bag, combine flour, salt, pepper and smoked paprika. Toss your stew meat in the flour mixture, shake off some of the flour and place meat in the hot Dutch oven. Brown your meat on all sides and then remove onto a plate to rest.

Turn heat up under your Dutch oven to medium-high. Slowly pour in your beef broth and scrape the bits of goodness from the bottom of the pan. Add your wine, water, Worcestershire sauce, bay leaves and paprika. Bring to a boil and then add your vegetables and meat back into the pot. Reduce heat to a simmer, cover and cook 90 minutes. Check often to stir and to ensure there is enough liquid in the pot.

After 90 minutes, remove your bay leaves and then add your mushrooms and cubed potatoes. Cook an additional 45 minutes, taste and adjust seasonings if necessary. When ready, ladle into bowls and serve with crusty warm bread.