Beef Stew

As you’ve probably heard, it is COLD here in Dallas.

With this chilly weather, we needed a hearty, filling dinner to warm us up. This Beef Stew was exactly right. Yummm.

Adapted From: Sing For Your Supper

1/4 c flour

2 lbs beef stew meat, cubed

2 tbsp olive oil

4 c beef broth

1 tsp dried parsley

salt and pepper to taste

3 large potatoes, peeled and cut into squares

4 or 5 large carrots, peeled and cut into squares

1 large onion, chopped in large pieces

1 tbsp Worcestershire sauce

1 tbsp A-1 steak sauce

Put the stew meat in a large ziplock bag. Add the flour and shake to coat the meat.

Heat the olive oil in a large dutch oven or stock pot. Add the stew meat and cook on medium heat until nicely browned.

Remove the meat and set aside. Pour a little of the beef broth (about 1/2 c) in the bottom of the pot and scrape the brown bits off.

Add the rest of the broth, beef, parsley, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer for one hour.

Then, stir in the onion, potatoes, carrots, Worchestershire sauce and steak sauce. Cover and simmer one hour longer.

Enjoy!