Beef Stew

Last night when we heard the weather forecast (high in the mid-30's), I asked Jim if he had any suggestions for Monday night's dinner. He suggested either chili or beef stew. Since we so seldom eat beef (except for the occasional burger when we go out to eat), it sounded pretty good for a really cold night (stew, not chili as I always use ground turkey breast to make chili). Since beef stew was not a part of my up-bringing and the only place I had ever made it was at a restaurant I worked at in Minnesota, that was the recipe I went to. Now when we made it at this restaurant, it was in a much larger quantity, so I kind of whittled down the amounts to work for us. This recipe would probably make four very hearty servings. The recipe is in weights so you'll need a scale. It really did hit the spot tonight and has a deep, savory flavor.

BEEF STEW

In a large saucepan or smaller stockpot, combine:

3 cups water

2 oz onions

2 oz celery

2 oz frozen green beans

4 oz carrots

1 oz beef base

1/2 to 1 tsp Kitchen Bouquet

minced garlic, to taste

coarsley ground black pepper, to taste

Bring to a boil, lower heat for a few minutes. Add 1 pound diced russet potato.

In the meantime, prepare a roux:

1.5 oz flour

3 Tbsp butter

Whisk on medium heat until beginning to brown. Add to above mixture when vegetables are about tender. Thicken stew.

At end, add:

2 oz frozen green peas (can be thawed)

4-6 oz cooked beef (I used boneless chuck roast cooked in a crockpot).

Prepare a fire in your fireplace, warm some good bread or prepare some rolls, and warm yourself with some tasty beef stew!