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.
