Winter isn't over yet. Eat stew. It will make everything better.This is a mostly simple recipe but it takes a while. I cut the time in about half or so, I'd say, and it still turned out wonderfully.
| Pauline Werner's Beef Stew |  |
| Prep Time: 15 Minutes Cook Time: 2 Hours | Ready In: 2 Hours 15 Minutes Yields: 6 servings |
"A classic, simple beef stew recipe made with potatoes and carrots that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread."
INGREDIENTS:
| 2 tablespoons vegetable oil 2 pounds lean beef, cut into 1- 1/2 inch cubes 2 tablespoons all-purpose flour 1 pinch salt 1 pinch ground black pepper 1 onion, diced | 1 bay leaf 1 (8 ounce) can tomato sauce 2 potatoes, peeled and cut into large chunks 4 carrots, cut into large chunks 3 stalks celery, thickly sliced |
DIRECTIONS:
| 1. | Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides. |
| 2. | Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender. |
| 3. | Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving. |
Recipes notes: I doubled the recipe but then didn't have any room left in the pot for potatoes so I skipped those. Cub sells "stew meat" - brilliant! Next time I'll cut it into smaller pieces before cooking. Also, truly lean meat might be a better option.
