Our weather here in North Georgia has turned very blustery and fall-like. Perfect timing for some tummy warming Beef Stew. I was at my local Publix grocery store (“where shopping is a pleasure”) and saw the cutest little tiny golden nugget potatoes. Once I saw those I knew I had to put them in my dish. Mmm good, and super cute too!
Blustery Day Beef Stew
2 lbs. beef stew meat
1 c. all purpose flour
2 t. McCormick Montreal Steak grill seasoning, finely ground
3 T. canola oil
12 oz. bottle of beer (I use a honey lager)
1 qt. beef broth
2 t. Worcestershire sauce
2 bay leaves
4 cloves garlic, minced
1 lb. carrots, peeled and cut into bite size pieces
4 stalks of celery cut into bite size pieces
1 lb. bag frozen pearl onions
24 oz. bag little bitty gold nugget potatoes
2 T. cornstarch
2 t. granulated beef bullion
1/3 c. cold water
1/2 t. kosher salt (to taste)
1/2 t. freshly ground black pepper (to taste)
Add oil to a large cast iron Dutch oven. Heat pan to medium high. Put flour and steak seasoning into a plastic bag. Toss bite size pieces of stew meat into seasoned flour until coated. Brown meat in canola oil. You may have to do this in several batches. Meat should not crowd pan while it is browning. When all meat has been browned add all of it back into the pan. Add bottle of beer, bay leaves, garlic, beef broth, Worcestershire sauce, carrots, and celery. Simmer for 30 minutes. After 30 minutes add pearl onions and potatoes. Simmer stew on low heat for at least 3 hours. (The longer the better). 30 minutes before serving…mix cornstarch and bullion in a small bowl with cold water until smooth and no lumps remain. Add slurry to stew. Increase heat to medium and simmer for half an hour. Add salt and pepper to taste.
This recipe serves 8, and is especially yummy served with garlic cheese biscuits.
My go-to recipes for cool days are always some kind of home made chili, soup, or stew. Do you have a favorite ‘warm you from the inside out’ recipe?