A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It’s a classic stew like the one my Moms made my entire life. The very same one I would never eat. The picky eater in me would fish out the potatoes and maybe some of the carrots, depending on my mood, and leave the rest.
I didn’t know back then that it is one of the most comforting things in the world to eat, especially on a cold winter’s day or when you’ve indulged in too many rich foods and desserts and your body is craving a hot, nourishing yet simple meal.
The kind of meal that makes your house smell like a home and warms you from the inside out.
Now I know.
A thick and hearty stew swimming with tender cubes of beef, baby new potatoes, carrots, celery and herbs. It's a classic stew like the one my Moms made my entire life.
- In a large Dutch oven or soup pot heat enough oil to coat the bottom of the pot over medium heat.
- Season the meat well with salt and pepper then dredge each piece with flour. Cook, turning to brown on all sides without cooking through to the center.
- Add the worcestershire, the onion, garlic, carrots, celery, thyme, parsley, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, tossing often.
- Add the beef broth and the potatoes. Bring to a simmer 45 minutes to 1 hour, stirring often, tasting and seasoning as needed. Cook until the meat is tender and the potatoes are soft.
- Remove and discard the bay leaf and rosemary sprig before serving.
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved