Thursday, December 26, 2013

Beef Stew

Beef Stew
serves 4
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!

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