On a cold day there’s nothing more comforting than a pot of stew cooking in the kitchen. I usually make stew the old fashioned way – I just throw in whatever we have, and it usually turns out great. I often start with a beef base -when I cook a pot roast I save the pan drippings and freeze them to make a stew base. If you don’t want to go to that trouble, you can use canned soup or packaged broth. Really, it’s hard to go wrong with old fashioned stew. Make some cornbread to go on the side, and you’re set! In fact, I think I’m going to go make some right now!
* 1/4 cup all-purpose flour
* 1 pound beef stew meat, cut into 1-inch cubes
* 1 small onion, chopped
* 1 tablespoon canola oil
* 1-1/2 cups water
* 1 can (10-1/2 ounces) condensed beef consomme, undiluted
* 1/2 cup sherry or reduced-sodium beef broth
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 2 medium carrots, chopped
* 1 large potato, peeled and chopped
* Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat.
* In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry or broth, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
* Stir in the carrots, potato, and whatever other veggies you want to add. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
*Feel free to add whatever veggies your family likes – corn, peas, turnips – every time I make stew it’s different!