Homemade Beef Stew

This really isn't an advertisement for Staub Cookware! (But, I would highly recommend this Dutch Oven!!) I love it.  It was one of our fabulous wedding presents.

We are still enjoying "cozy" foods, so here's a definite one.  It requires about 2 hours of simmering so plan accordingly.  However, you can do this ahead, if preferred.  This is just a simple recipe, but a keeper.  It's adapted from my friend, Betty, again!  I made cornbread in an iron skillet to go with the stew & supper was a hit.

(Haha -- I see that my ladle didn't grab any beef for the picture!  Sorry about that -- no retake -- stew is gone!)

Homemade Beef Stew

1 lb lean beef stew meat

1 Tablespoon vegetable oil

3 cups water

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium carrots, cut into 1" pieces

1 large potato, cut into bite-size chunks

2 medium stalks of celery, cut into 1/2" pieces

1 small onion, chopped (or sliced)

1 teaspoon salt

2 dried bay leaves **

1/2 cup cold water

2 tablespoons all-purpose flour

Cut & discard most of the fat from the beef.  Cut any bigger pieces into 1-inch cubes.  Heat the oil in a large Dutch Oven (or stock pot) over medium-high heat 1 to 2 minutes.  Cook the beef in the oil about 15 minutes, stirring  occasionally.  The goal is to get good browning, which promotes flavor.  Any little brown crisps are welcome!

Remove from heat & add water, 1/2 teaspoon salt & the pepper.  Heat to boiling over high heat.  Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover & cook 2 to 2-1/2 hours or until beef is almost tender.

Prepare the vegetables, peeling & cutting.  (TIP FOR DOING AHEAD: If you like, you can place all the vegetables in a bowl & cover with water. After finishing softening the beef, take the Dutch Oven off the heat, still covered.  I have actually left the house for up to two hours, returned home, and continued on with recipe from here.  I almost feel like the beef is more tender having set like this.)

Add the vegetables (if you covered the vegetables with water in the do-ahead part, drain off the water), 1 teaspoon salt & bay leaves into the beef mixture.  If you are in the mood, add a splash of dry red wine.  Cover & cook about 30 minutes or until the vegetables are tender.  Remove the bay leaves.  Shake the cold water & flour in a jar.  Gradually stir into the mixture.  Heat to boiling over high heat, stirring constantly.  Continue boiling 1 minute, stirring constantly, until thickened.  Serve bowls, allowing some cooling.

** If you ever can snag a Laurel Bay plant, do it!  When I lived up north, I kept one in the house.  Here in Florida, I keep one in my herb garden.  The flavor is wonderful.  I use the leaves fresh.  I also enjoy drying them & giving them in jars as small gifts.