Beef Stew

Does the world need another beef stew recipe? Well, I think so. I like to try other recipes for beef stew. For me, it is the ultimate comfort food, but I really think mine is best, all modesty aside, AND it is soooo simple--nothing fancy. Try mine and let me know. You can add beef broth if you want, but if you brown the beef properly, you won't need any. Trust me.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 1 1⁄2-2  lbs stewing beef, cut into 1 inch cubes
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons  vegetable oil
• 6  small onions, peeled
• 6  medium carrots, peeled and cut into chunks
• 3 -4  parsnips, peeled and cut into chunks (optional)
• 1  cup  frozen peas or 1  cup  mixed vegetables (optional)
• 2  teaspoons Worcestershire sauce (optional)
• 2  bay leaves
•  water, to cover
• 6  medium potatoes, peeled and cut into chunks

Directions

1. Dust beef cubes in flour, salt and pepper in a paper or plastic bag.
2. Shake off excess.
3. Heat oil in a heavy dutch oven or frying pan on high until the surface of the oil starts to shimmer, but before it starts to smoke.
4. Depending on the size of the pan, brown the beef evenly on high in batches.
5. Don't crowd the cubes.
6. Keep an eye on this so that it doesn't burn.
7. You just want to sear the beef.
8. Remove the pan from the burner and add the onions, carrots, bay leaves, Worcestershire sauce (if you're going to use it) and enough water to almost cover everything.
9. Return to burner and bring to a boil.
10. Cover and reduce heat to medium low--just hot enough to keep a slow simmer going.
11. Simmer for about an hour or until everything is almost done.
12. Put in the potatoes at this point and any additional water you think the stew needs.
13. Continue to simmer for another half hour or until the potatoes are just done.
14. Just prior to serving, check for seasonings and add more salt and pepper, more Worcestershire, if needed.
15. Toss in the peas or mixed vegetables and cook for five minutes.