Basic Beef Stew with Carrots and Mushrooms

I love stews. They're so simple, and so comforting. Nothing is as good on a cold winter day than a good stew and a good book. The stew will have to do for now.

The stew I made on Saturday was just a "toss together" meal. Using skills and knowledge from other recipes, I just gathered what I consider stew ingredients and put them together. Cousin Sherrie was over and was surprised that it turned out so good without a recipe. Who needs a recipe?

I did promise friend Vicky that I'd post my favorite stew recipe. I've made this one on a number of occasions. And its tasty.

Basic Beef Stew with Carrots and Mushrooms
Courtesy of MyRecipes
Serves 4

Photo courtesy of MyRecipes

• 1 T Olive oil
• 1 lb Cremini mushrooms (I've made it with white button mushrooms, but its not as good)
• 2 c chopped onions
• 3 cloves Garlic, minced
• 1/3 c all purpose flour
• 2 lbs lean stew meat
• 3/4 tsp salt
• 1 c Dry red wine
• 1 T Fresh Thyme
• 2 cans Low sodium beef broth
• 1 Bay leaf
• 2 c peeled, white potatoes, cubed
• 1.5 c Carrots, sliced about 1/2 inch
• 1/2 tsp Fresh ground pepper

Heat 1 tsp olive oil in a large Dutch oven over med-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown.

Spoon mushrooms into a large bowl.

Lightly coat pan with cooking spray. Add onion, sauté 10 minutes or until tender. Add garlic, sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl. Dredge beef in flour, shaking off excess. Heat remaining 2 tsp oil. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture.

Add 1 cup in to pan, scraping pan to loosen browned bits. Add thyme, broth and bay leaf, bring to a boil. Stir in beef mixture. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.

Stir in potatoes and carrots. Simmer uncovered for 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick.

Discard bay leaf.

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This particular recipe I've not messed with much. I have made it without the bay leaf. I'm not convinced a bay leaf adds all that much flavor. But who am I?