It might seem strange that I am posting what is usually thought of as a winter meal. But sometimes, we just need a comfort food, no matter the temperature outside. Being back in Texas we have had to adjust to the weather changes that happen so quickly. Two nights ago, it appeared that winter was not over, The only thing that sounded good to me was an old fashioned beef stew. It was one of those, “I have to make stew for dinner” days. So off to the store I went. I got home and began cooking. The stew was really one of the best stews I have ever made and I thought I would share it. Very few ingredients and so very easy.
1 lb lean stew meat, cut up in small pieces
1/4 cup butter
1 small onion, chopped
2 tables flour
5 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 10 1/2 oz) can beef consommé
1 (8 oz) can tomato sauce
1 package of brown gravy mix, mixed with 2 cups water (I used Lawrys)
Seasoned salt, garlic powder & pepper
Melt butter in dutch oven. Sprinkle flour over meat chunks and mix until all the meat is covered in flour. Add the meat to the melted butte. Brown the meat until all the pink is gone. Add the chopped onion, potatoes and carrots and seasoning. Stir until mixed well. Add the soup, gravy water and tomato sauce. Put lid on pan and place in a 300 degree preheated oven fr 3 hours. The broth will be thick and rich.
The gravy mix and the flour will cause the broth t thicken as it bakes.