This is a stove-top stew. It’s fabulous for a chilly day - like the day I post this. Though the amount of garlic sounds like alot - it truly isn’t. Delicious served with creamy orzo (see recipes) on the side and homemade onion bread (see recipes).

2-1/2 lbs. stewing beef cut into 1/2 inch chunks
1/2 cup flour
1 tsp. salt (I use Kosher)
1/2 tsp. black pepper

2 Tbs. vegetable oil (I use canola)
2 envelopes of the Lipton Beefy Onion Soup Mix
1 can chopped-up tomatoes

6 - 8 potatoes - whatever variety you like
1 Large onion
Big, heaping spoonful of minced garlic

1) Place the flour, salt & pepper in a zip-lock type bag and toss in the beef mixture a few at a time until they are coated - tap off excess flour; place chunks on a plate.

2) Heat the vegetable oil in a large pot (such as a Dutch oven if you have one) over med-hight heat and add the chunks a few at a time to brown them all over.

3) Add both envelopes of the soup mix, can of tomatoes, thyme, bay leaf, 2 cups of water, and the 1 can of beef broth. Bring this to a boil; scrape the bottom of the pot with a wooden spoon or spatula to get the browned bits all stirred into the broth.

4) Add the potatoes, onion, carrots, turnips, and reduce the heat to low. Simmer for 3 hours, stirring occassionally.

This entry was posted on Saturday, May 19th, 2007 at 10:21 am and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.