Beef Stew
Photo: AlbertCahalan, Public domain
This beef stew gets its body from flour-coated beef and a tomato juice base. Dredging the chunks before browning gives them a crust and thickens the pot as it simmers, and you control the result: more flour for a stew you can nearly stand a spoon in, less for a looser one. Marjoram and oregano keep the tomato from tasting flat. Serve it with cornbread or biscuits to mop up the sauce.
Instructions
Cut the beef into chunks about 1 inch (2.5 cm) across. Put the chunks in a plastic bag or other container with the flour and shake until every piece is coated. Use more flour if you want a thicker stew and less for a thinner one.
Heat the oil in a wide pot. Brown the floured beef in several batches so the pieces sear instead of steaming, and set each batch aside as it finishes.
Return all the browned beef to the pot. Add the bay leaf, marjoram, oregano, tomato juice and double-strength beef broth, and stir to combine.
Cover the pot and simmer for at least an hour, until the beef is soft. Stir every few minutes so nothing catches and burns on the bottom.
Peel the carrots and cut them into pieces about the size of the beef chunks. Add them to the pot and keep simmering, stirring every few minutes.
Cut the potatoes and celery to the same size and add them as well. Keep simmering and stirring until all the vegetables are soft but not yet falling apart.
Take out the bay leaf and serve the stew hot.
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