Hearty and wonderfully aromatic; especially great for a cool evening served with your favorite bread. An adaptation of Better Homes and Gardens New Cook Book's "Polenta Beef Stew" sans polenta, p. 489.
Ingredients:
1/4 cup all-purpose flour
1 tsp. garlic powder
1 tsp. dried thyme, crushed
1 tsp. dried basil, crushed
2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 Tbs. olive oil
1/2 cup chopped onion
1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
6 cloves garlic, minced
1 14-oz can beef broth
1 1/2 cups water
8 ounces boiling onions
5 medium carrots, cut into 1-inch chunks
5 medium potatoes, cut into 1-inch chunks
1/2 cup snipped fresh flat -leaf parsley
1 4 oz can tomato paste (or 8-10 oz V8 Vegetable Juice)
Salt and Pepper to taste
1. Place flour, garlic powder, thyme, basil 1/2 tsp salt and 1/2 tsp pepper in a plastic bag. Add meat pieces a few at a time, shaking to coat. In a Dutch oven, (or large skillet) brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using) and garlic. Cook and stir until onion is tender. Stir in broth and water. Bring to boiling; reduce heat. Simmer covered 1-1/2 hours.
2. Stir in boiling onions, potatoes and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more until meat and vegetables are tender.
3. Just before serving, stir the 1 tsp. fresh rosemary (if using), parsley, and tomato paste (or Vegetable Juice) into the stew. If desired, garnish with rosemary sprigs.
NOTES:
*I usually make up a large batch of Beef Stew Meat following the proportions for spices and directions for browning the meat in step one, cool the extra in the refrigerator then freeze 1-2 lb portions in a quart freezer bag to add to vegetables for making a "quick" stew later.
* After having prepared the meat, I often go off a basic mental formula for the rest of the ingredients. I usually use one to two cups broth (often water + beef bullion for stew) for each person I'm planning on serving, along with at least one carrot and one potato per person expected to dinner. My Grandma Phelps taught me that 'should company show up at dinner time, just add an extra cup of broth or water to stretch it a little farther'.
* I like to prepare the stew in the morning or early afternoon and cook it in a Crock Pot, enjoying the soothing aroma in the house all day and later enjoying time with my children during the evening hour that I'd otherwise be preparing dinner. On low 6-8 hours (all day) or on high for 3-4 hours.
*Adding the tomato paste or V8 juice at the end, for that added savory flavor, ensures the acid doesn't toughen the stew, but that it is tender instead.
*I often use onions I chopped previously and stored frozen, or I rehydrate dehydrated onions instead of using onion powder and boiling onions.
