Classic Beef Stew

Beef stew is one of my all time favorite dishes to make during Fall. Looking into the week ahead of us, it will definitely be perfect weather for a hearty bowl of stew. Lucky for us this recipe is loaded with great local goodies from the area farms. This is a one pot meal you can either toss in your crock pot and slow cook it while you are work or oven roast it on a chilly Saturday or Sunday.

Lettuce Boy Farms – onions and carrots

Green Wagon – red potatoes

Creswick Farm – beef stew meat

Classic Beef Stew

• 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
• 1 tablespoon olive oil
• 2 medium sized onions, chopped into large pieces
• 2 ribs celery, chopped
• 4 carrots, chopped
• about 8-10 potatoes, quartered
• 1  28 oz. can whole tomatoes (I use plum tomatoes)
• 1 1/2 teaspoons Italian seasoning
• 3 cups sodium reduced beef broth, divided
• 2 bay leaves
• 1 cup frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cups all-purpose flour

Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.

Cover and cook on low for 8 – 10 hours.

About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).

Remove the bay leaves before serving.