Beef and carrots

It’s hard to say what’beef and carrots better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again.

In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. 15 minutes, stirring occasionally, until brown on all sides. 2 teaspoon salt and the pepper. 2 hours to 2 hours 30 minutes or until beef is almost tender. Stir in remaining ingredients except cold water and flour.

30 minutes or until vegetables are tender. Boil and stir 1 minute until thickened. A classic flour and water slurry is a good way to thicken a beef stew. Be sure to bring the stew to a rolling boil and cook for about 1 minute, or just until thickened. If you cook it too long the flour will break down and the thickening will be lost. Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving. Chuck, tip or round beef roast are all good choices for a long simmer.