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Thursdays Beef Stew

It is cold and nothing is better than having a hot meal cooking in the stove and ready to eat.

Beef Stew

Three to four pounds of small cubed honeymoon steak or any lean cut.

One cup of flour with one teaspoon of salt and one teaspoon of pepper.

Three tablespoon oil and more to cook the second batch of meat

One cup of good red wine

4 tablespoons of butter

One large chopped onion

Six chopped carrots

Six cubed potatoes

Two cups of peas

One bay leaf

One container of beef broth.

6 bouillon cubes. I use bouillon instead of salt.

5 cups of water. Enough to cover all the meat and potatoes.

In a big pot heat the oil.

Put the seasoned flour in a bag with the meat and shake.

Sift the meat or just shake off the extra flour.

Brown the meat in a single layer. Do not crowd the pan.

Do not touch the meat till it has a nice brown crust on the bottom . Then turn.

Cook in batches if you have too just add more oil to the pan.

I always make a quick sandwich now with a little arugula.

Don’t eat too much , you need it for the meal.

Take all the meat out of the pot.

Pour  the red wine into the pot and stir to get all the pieces off the bottom.

Keep stirring till the smell of wine is gone and it should be really reduced.

Take out of the pot and pour on the meat.

Add the butter to the pot and melt

Add the onions and saute three or four minutes then add everything else except the peas.

Bring to a boil then simmer on low till the potatoes are cooked and the stew has thickened.

Make sure you stir from the bottom often.

Take out the bay leaf and add the peas.

Serve with soft hot bread and butter.

This makes enough for at least six people.

It freezes great.

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