Monday, November 26, 2012

Hearty Beef Stew

This beef stew recipe is nothing short of Sunday dinner perfection. The first time I made it was actually after a very rare snow day in Wilmington.  I had all my friends over with the hopes of building snowmen, but of course, the snow practically melted before anyone could even get in their cars!  On the bright side, it was still a great excuse to have everyone over for a warm, comforting dinner and a side of Christmas movies (classic combo).

This recipe makes A LOT of beef stew, so it's great for company, or you can freeze the leftovers.

* 2 lb. beef stew meat (I used to use 1lb, but since Mike tends to pick all of the meat out of it, I upped it to 2 so there's plenty of leftovers)
* 2 white onions, chopped
* 1 (15o z) can tomato sauce
* 1 (14.5 oz) can stewed tomatoes
* 2 c. beef stock
* 1 (16 oz) bag baby carrots
* 1 (24 oz) bag small red potatoes, quartered
* 1/3 c. flour
* 1 bay leaf
* 1 tsp. salt
* 1 tsp. sugar
* dash of Worcestershire sauce

Preheat oven to 325.  In a large dutch oven, combine all ingredients with the exception of the red potatoes and half the onions (I like to add some of the onions later so they don't all disintegrate).  Stir well to combine, then transfer to the oven and cook for 1.5 hours.  Remove from the oven and add the potatoes and remaining onions.  Return to the oven and cook for an additional 1.5-2 hours hours, until the meat is fork tender.  **If you do not have a dutch oven, you can also make this on the stove by cooking on low, covered.  Serve with warm yeast rolls.

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