Hello Fall! I’m so ready for you…apples, pumpkins, soups and stews!
We just returned from a vacation in Las Vegas where the temperatures were in the 90′s and the only green we saw was money being thrown on the tables. Coming home, I welcomed the cool, crisp nights and the beginnings of the beautiful colors of the fall foliage.
After eating in restaurants for 5 days, we craved home cooking and comfort food. As I was unpacking the groceries, I had a moment in my kitchen telling my husband to leave us alone for an hour while I chopped veggies and braised beef. Several hours later, the aroma of beef gravy filled our house.
The recipe is simple but oh so flavorful! ( I’ve included gluten free tidbits as well.)
Cut up 2 pounds of stew meat in to 1 inch pieces and dredge in flour that is seasoned with salt (I like Lawry’s seasoned salt) and a good shake of Montreal seasoning.
**If going gluten free – omit the flour and season with salt and Montreal seasoning.
Braise the meat in vegetable oil until browned. Remove meat from pan – you may have to braise the meat in several batches.
In the meantime, chop the veggies into 1 inch chunks. After meat is finished braising – add onions, garlic, carrots and celery to the pot stirring to pick up the browned pieces of meat on the bottom of the pan. Saute for about 10 minutes until veggies are partially soft.
Add wine, bay leaves and a few sprigs of thyme to the veggies and cook down until the wine is reduced.
Return the meat to veggies, add beef broth to the pan and cook in a 350 degree oven for about 2 hours. I add chopped potatoes and mushrooms to the pan about an hour later.
**If preparing Gluten Free – mix 1 tbsp. corn starch with 1/2 cup cold water until blended and add to the stew mixing thoroughly.
After two hours, your kitchen will smell yummy…your family will swoon and your belly will be full!