Tuesday, October 26, 2004

Beef Stew

Perfect comfort food for a winter evening!

2 1/2 pounds cubed beef
3 tablespoons olive oil
5 tablespoons flour
2 tablespoons butter
1 teaspoon chili powder
1 1/2 cloves garlic, chopped
1 1/2 onion chopped
1 1/2 celery stalks, diced
30 ounce can of tomatoes
1/2 teaspoon basil
1/4 teaspoon thyme
1 clove
3 cups beef stock
3 tablespoons tomato paste
3 large potatoes, peeled and diced
3 large carrots, peeled and chopped
pepper and salt to taste

Preheat oven to 400 degrees farenheit. Heat oil in a large ovenproof pot (we find an enamel one works well). Sear the meat, adding chili powder, salt, and pepper. Mix thoroughly and cook for about six minutes. Add the flour. Cook for a further 4 to 5 minutes. Remove meat and set aside. Add butter to the pot. Add garlic, celery, onion, and seasonings and cook for about 5 minutes. Add tomatoes (with juice). Put the beef back into the pot, mixing well. Add pepper and salt to taste. Add beef stock, mix and stir in tomato paste, cover and bring to a boil. Finish cooking it two hours in the oven. After one hour add the vegetables. After 30 minutes remove the cover. Should serve four persons with moderate appetites or two with hearty appetites who like leftover stew for lunch the next day!

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