It’s an ideal dish for cold nights. The flavors, not just the temperature, warm you up from head to heart and to soul. It’s a dish that gives you a warm blanket of comfort and at the same time satisfies your hungry stomach.
Our friend over at The Southern Lady Cooks has this to say about this recipe:
“This hearty beef stew is a wonderful dish on a cold winter day. The spices and bay leaves give it a robust flavor you will love. Serve it with some cornbread for a meal.”
This pretty much brings back home for me. Those nights when everyone were complaining about how cold it was and then Mom will make some stew to warm everyone up—good times. I remember always asking for seconds. It’s a hearty meal and a hearty moment.
Ingredients
2 pounds Tyson stew meat or a small chuck roast cut into pieces
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/2 teaspoon McCormick pepper
1/2 teaspoon McCormick garlic powder
1/4 cup Wesson Canola oil
2 tablespoons Land O Lakes butter or margarine
1 medium onion, chopped
3 cups water
1/2 bag Kroger baby carrots or 3 to 4 carrots cut into slices
1 cup celery, chopped
4 or 5 potatoes, peeled and cut into bite sized pieces
1 bag Green Giant frozen peas or 1 can peas, drained
2 McCormick bay leaves
1/4 teaspoon McCormick ground cloves
1/2 teaspoon McCormick thyme
parsley
Instructions
In a bowl combine all-purpose flour, salt, pepper and garlic powder.
Dredge meat in flour and save any flour leftover.
Heat butter and oil in a Dutch oven, large skillet or pot. Brown meat along with onion in oil and butter.
Add the water and all the remaining ingredients except the leftover flour. Cover and simmer until carrots and potatoes are done about 45 minutes to an hour.
If you want the gravy to be thicker, take out some of the gravy into a bowl and whisk some of the leftover flour into the gravy until it is smooth.
Add back to your stew. Continue this method until gravy reaches consistency you like.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you want to thicken the gravy, add some leftover flour.
Thanks again to The Southern Lady Cooks for this amazing recipe.
