Rich Beef Stew

By Addie

“Tender chunks of beef slowly baked with carrots, celery and baby onions is a great warming meal on a cold winter night.”

Ingredients

• 2 lb. beef round cubes
• 2 Tablespoons all-purpose flour
• 3 stalks celery
• 1/4 cup olive oil
• 1 1/2 cups baby onions
• 3/4 lb. carrots, peeled and sliced
• 1/4 lb. bacon, chopped
• 4 teaspoons Worchestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 4 cups beef broth
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

Preheat oven to 325°F. In a large bowl, toss the beef in the flour until evenly coated. Trim and slice the celery and set aside.

Heat the olive oil in a large skillet. Add onions and sauté for 5 minutes. Remove with a slotted spoon and set aside. Sauté the beef, in batches if necessary, until browned.

Add the celery, carrots, bacon, Worcestershire sauce, bay leaves and thyme to the skillet. Sauté for 4 minutes. Transfer to a large ovenproof casserole dish. Gradually stir in the broth. Add the salt and pepper.

Cover the casserole dish and bake for 1 hour 15 minutes. Add the onions and bake until the sauce thickens and vegetables are tender, about 45 minutes longer. Serve warm.

Grandma's Secret Tip

For extra flavor, use 1/4 lb. chopped chorizo sausage instead of the bacon in Step 3 and add 3/4 lb. green beans.