Beef Stew

Nothing beats a big steaming bowl of beef stew on a cold day. It's the ultimate comforting meal and just the perfect base for sneaking in some extra veggies. This is Granny's recipe which became one of our favourite cold weather foods - thick, hearty and the best comforting bowl of goodness. We'd always go for seconds and thirds throughout the day. So perfectly soul-warming after playing outside in the snow. Serve with your favourite crusty bread.

1 tsp. kosher salt
1 tsp. black pepper, freshly ground
¼ cup all-purpose flour, unbleached
2.2 lbs beef stew meat (1 kg)
2 small cloves garlic, diced
2 medium white onion, diced
4 medium carrots, peeled and chopped into ¼" slices
3 medium Yukon potatoes, peeled and chopped into 1" chunks or 10 baby potatoes with skin on
1 medium turnip, peeled and chopped into 1" chunks
1 cup celery, diced
2 Tbsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
4 cups beef broth or enough to cover vegetables
1½ cups peas, frozen

To Serve:
crusty bread or warm rolls

In a small bowl, thoroughly combine the salt, pepper and the flour.

Place meat in a 5-6 qt Dutch oven. Add the flour mixture and toss to cover meat.

Place the diced garlic, onion, carrots, potatoes, turnip, celery, Worcestershire sauce, thyme and bay leaf into the pot.

Add the beef broth and stir to make a gravy.

Bring to a boil then turn heat down to low, cover and simmer for 2 hours, stirring occasionally.

Remove cover and cook for an additional hour or until potatoes, turnips and meat are tender to your liking. The liquid will reduce and thicken the stew naturally. About 15 minutes before serving, add the frozen peas, if desired and continue simmering.

Serve the beef stew while hot or refrigerate for up to 4 days.

Makes 6-8 servings.