Grams Made Old Time Beef Stew

Grams has told you before that I didn't cook much when my kids were at home. There were a few exceptions. I taught myself to make this old fashioned stew as a young bride. The first time I made it, I couldn't believe that I made something that tasted this good.

The original recipe came from a Better Homes and Gardens New Cook Book that I received as a wedding gift in 1975. Over the years I haven't changed it very much. The original recipe called for shortening; I use olive oil instead. And we like lots of broth so I add more water than the original recipe called for and I over the years I have increased to spices and seasonings to make up for adding extra water.

2 pounds beef stew meat, cut in 1½ inch cubes
2 Tablespoons olive oil
2 teaspoon Worcestershire sauce
2 cloves garlic, grated
2 medium onions, sliced
1 or 2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon pepper
Dash ground cloves
6 carrots, pared and quartered or a 1 pound bag of baby carrots
4-6 potatoes, pared and quartered
1 pound small white onions
3 tablespoons all-purpose flour

In a Dutch oven, thoroughly brown meat in 2 tablespoons hot olive oil, turning often. Add 4-6 cups hot water and next nine ingredients. Cover; simmer for 1 ½ hours stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender.

Slowly blend 1/3 cup cold water into the 3 tablespoons flour. Stir slowly into hot stew moisture. Cook and stir until bubbly. Cook and stir 3 minutes longer to thicken broth.

Grams Made Crock-Pot Beef Burgundy

We recently saw the movie Julie and Julia. It inspired me to look for a recipe for Beef Bourguignon. I'm not really interested in Mastering the Art of French Cooking. It sounds too hard to me, but I ran across this recipe for the crock pot. It's perfect for a hearty dinner on a cold evening.

1 1/2 pounds beef, cubed
1/4 cup olive oil
1/2 cup flour
salt and pepper
2 cups red wine
1 large onion, sliced
4 cloves of garlic, diced
4 bay leaves
3 tablespoons dried parsley
1 can (14 ounces) beef broth

Mix flour with salt and pepper. Heat oil in skillet. Dredge beef in flour and brown in oil. Transfer beef to crock-pot. De-glaze skillet with wine. Pour wine over beef. Add remaining ingredients to crock-pot.

Cook on high 1 1/2 hours, then reduce heat to low and cook 2 more hours. Remove bay leaves before serving. Serve over noodles or rice.

(Use whatever cut of beef and whatever red wine you have on hand. I used eye of round roast and cabernet-sauvignon.)