194/365 a "STEW"pendous What's for Dinner?

an over the top rainy & windy day today

and I was motivated to make some comfort food.

Matt and Shelby called it Stewpendous

the what & how:

1/4 cup flour
dash of salt / pepper
2 tsp original Mrs. Dash
1 1/2 lb stewing beef cubes
1 tbsp olive oil

In freezer/plastic bag, SHAKE  together flour, salt, pepper & Mrs. Dash. 

ADD  beef & SHAKE to coat

RESERVE remaining flour

HEAT olive oil in large skillet

BROWN meat all over

TRANSFER to plate.

2 onions, chopped
2 cloves garlic, minced
1 tsp  dried thyme
1 bay leaf

in same skillet:

REDUCE heat to medium-low

ADD onions, garlic, thyme, bay leaf and remaining flour

COOK until softened (about 5 minutes)

IN a LARGE POT ADD:

the beef

onion/garlic mixture
4 large carrots (chopped in 2 inch chunks)
2 stalks celery (chopped in 2 inch chunks)

small rutabaga, peeled (chopped in 2 inch chunks)

2 fresh tomatoes (chopped)
2 1/2 cups  beef stock
1 can (14 oz) canned tomatoes

STIR

on Medium/High Heat

BRING TO BOIL

REDUCE heat to medium/low heat

COVER and SIMMER

STIRRING once or twice

ADD

4 potatoes, quartered

COOK for ONE HOUR

ADD
2 cups frozen mixed vegetables

STIR

REMOVE from heat.

COVER for 5 minutes.

SERVE. 

~ makes 6-8 servings

~ watch the heat and the pot you use as  I ran into a burning on the bottom of the pan issue, it still tasted great but I may try and cook in the oven or crock pot next time to avoid the mess.

~ recipe adapted from Canadian Living, Oh So Easy Stew