Simple Supper Monday - Volume 38: Rosemarie's Beef Stew

As promised last week, I have one more Beef Stew Recipe to post. It came to me from (surprisingly enough) my elementary school librarian, Rosemarie! She is the daughter of a restaurant cook, so she learned some great tricks along the way. Rosemarie recently created this beef stew recipe (I give major props to ANYONE who can just "make up" a recipe. I am not so skilled), and emailed me the "steps," but did not write down the recipe. Steps? Recipe? Eh, it's all the same to me, as long as I end up with a tasty meal!

Thanks, Rosemarie!

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Simple Supper Monday

Rosemarie's Beef Stew Creation

1. I bought precut beef cubes at the Giant, about 1 inch square. I had about 1 1/2 lbs.

2. In a large food storage bag, I put about 1/2 cup flour and salt, pepper and garlic powder to taste. (maybe about 1/4 tsp. each.)

3. I put the beef cubes in the bag and shook them around.

4. Next I put a few tablespoons of vegetable/canola oil in a dutch oven and shaking the excess flour from the cubes, I browned the beef cubes in the hot oil.

5. After they were browned, I drained off any excess oil, then I added a large container of Swanson beef stock to the pot. I added coursely chopped onion, about a cup and a half, about 4 stalks of celery chopped into one inch pieces, and about 4 large carrots, peeled then cut into one inch pieces.

6. Bring that to a boil and then turn it down to a slow rolling boil. (medium heat) four about 45 minutes.

7. Then I added my peeled potatoes. About 4 or five cut to one inch chunks.

I think it cooked on low for about an hour. The flour from the meat and the potatoes helped to thicken the gravy.

We had French bread with it. I like to "dip", too.

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If you try out this recipe, let me know how it goes, and I will happily pass along comments to R.

I'm still excited to receive more Beef Stew recipes - so don't stop sending them my way!

Happy Holiday Week!