Beef Stew

This is a pretty good stew. I'm not a big stew kind of guy. Anita liked it, but she would've left out the pearl onions.


Makes: 6-8 servings
Prep time: 15 minutes
Cook time: 8 hours
Printable Recipe

Ingredients:

• 1 T oil
• 2 pounds chuck, cut into bite-sized pieces
• 1 t Creole seasoning
• 2 T butter
• 1/2 pound mushrooms, sliced thin
• 3 T all-purpose flour
• 2 14 1/2 oz cans beef broth
• 2 T tomato paste
• 1/4 t dried thyme
• 1/4 t dried oregano
• 1/4 t dried basil
• 1/8 t ground allspice
• 1 pound small potatoes, quartered
• 1 cup diced carrots
• 1 cup frozen pearl onions, thawed
• 1/2 cup frozen green peas, thawed
• 1 T fresh parsley leaves, chopped

1. Heat the oil in a large Dutch oven or pot. Season beef with salt, pepper and Creole seasoning. Brown by cooking 2-3 minutes per side.

2. Add butter, mushrooms, flour, stock, tomato paste, and herbs. Cover and cook over high heat for 1 hour.

3. Add the potatoes and carrots. Reduce heat to low and simmer covered for 6 hours.

4. Add onions and cook for one more hour.

5. Stir in peas and parsley just before serving.