from Everyday Food Magazine
1 1/2 Pounds Stew Beef, Cut Into 1-Inch Pieces
1/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Medium or Large Russet Potato, Cut Into 1-Inch Pieces
1/2 Bag Baby Carrots
1/2 Bag Frozen Peas
32 Oz. Beef Stock
Preheat the oven to 375. In a large heavy pot, toss beef with flour. Add potatoes, carrots, beef stock and salt and pepper. Bring to a boil over medium-high heat and transfer to the oven. Cook for 2 hours until beef and potatoes are tender. Stir in peas and let sit for 5 minutes before serving. Perfect with popovers.
One wintry night last year I made a pot of beef stew and watched a Downton Abby marathon. Since season 4 is coming out in January, I thought I should post this stew since stew and Downton are synonymous in my mind now. Finish the meal with some tea and pumpkin bread pudding!