Beef stew

Beef Stew

Fall’s officially here.  It’s not the pumpkin recipes or the apple picking that gives it away.  It’s the beef stew.  This stew represents shorter days, cooler weather, and the ultimate comfort food.  It’s, hands-down, the best beef stew ever.  Sam might tell you that’s an opinion, not a fact.  Kids… and school… and all this book-learnin’.  Geesh.  He’d still be pretty quick to agree with me anyway.

I’ve been making this stew for just about all my married life.  In case you’re wondering, that’s 17 years worth of stew, people.  A friend gave me the recipe ages ago and I’ve never needed to look for another.  Served with some warm buttered bread, this is the ultimate in Fall food.

Recipe:  Beef Stew

2 lbs. beef stew meat

2 Tbsp. vegetable oil

1 tsp. Worcestershire sauce

1 clove garlic, diced

1 onion, sliced

2 bay leaves

1 Tbsp. salt

1 Tbsp. sugar

1/2 tsp. paprika

1/4 tsp. pepper

dash of allspice

carrots, peeled and cubed  (amount to your liking)

red potatoes, cubed  (amount to your liking)

Brown meat in oil in a heavy pot.  Add 2 1/2 c. hot water and next 9 ingredients.  Cover and simmer for 1 1/2 hours.  Add carrots and potatoes; cover and cook an additional 35-45 minutes, until vegetables are tender.  Thicken with a flour and water mixture.