Thursday, December 16, 2010

Classic Southern Style Beef Stew

When it is chilly outside I love this dish. We always ate our stew over rice but this is so good I love a big old warm bowl all by itself as well. I like my food well seasoned and flavorful, so be ready!

Olive oil
1/2 cup Flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
1-2 Tablespoons Cajun seasoning
2 lbs Beef Stew Meat
1 Onion, chopped
4 cloves of Garlic, minced
2 cartons Beef stock (32 oz each)
4 1/2 cups Water
2 Tablespoons Beef Granules
1 teaspoon dried Thyme
1 teaspoon dried Basil
1 teaspoon Cajun seasoning
1 teaspoon Paprika
1/4 teaspoon Celery seed
3-4 Bay Leaves
1 lb Baby Carrots, cut into chunks
6 Red Potatoes (with skin), cut into 1 inch pieces
1/4 cup Milk
2 Tablespoons Corn Starch

In a bowl, combine flour, salt, pepper and 1-2 Tablespoons Cajun seasoning; stir to blend well. Pat meat dry and coat in flour mixture.

Heat olive oil in large skillet and sear meat in batches, placing them in a large pot as they are done. In same skillet you seared the meat, keep all of the drippings and add onion. Add more oil if needed. Cook until the onion starts to gain a golden color and stir in the garlic. Heat for about a minute and then add a small amount of beef stock to gather up the bits on the bottom of your skillet. Pour this into the pot with the waiting meat. Add remaining beef stock, water and beef granules; bring to boil. Add thyme, basil, Cajun seasoning, paprika, celery seed and bay leaves. Reduce heat and simmer for about 2 hours.

Add carrots and potatoes, bring back to a boil and cook for about 15-20 minutes. In a small bowl, mix together milk and corn starch until well blended; then add to the stew and stir. Cook another few minutes or until the carrots and potatoes are tender.

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