Beef Stew

Main Dish

An old fashioned comfort food that I can't remember the first time I had some. It's great in the summer and especially good on a cold winter's night. Both my mother and grandmother made this at least once a week while I was growing up!

Granny Mae Wisdom--Doc, life is going to kill me, eventually. If I have to die, I'm going out with a Coke in one hand and fried chicken in the other.

I make mine a little on the spicy side. To cut down on the spice, omit the Montreal seasoning.

Beef Stew

2 pounds Beef Stew Meat

4 Cups Beef Stock

2 Large Sweet Onions (diced)

2 Cups Baby Potatoes or Diced Potatoes

1 Cup Baby Carrots or Sliced Carrots

1/2 Cup Celery

1/2 Cup Peas

2 Tablespoons Flour 1 tsp Minced Garlic Worcestershire Sauce Salt to taste

Pepper to taste

Montreal Steak Seasoning

Garlic Salt

Oregano

Rosemary

2 Tablespoons Butter

1. Saute celery, onions and garlic in the butter until they are tender.

2. Place onion, celery and garlic in pot with Beef Stock, potatoes, and carrots, and bring to a boil. Once it's boiling, reduce heat to simmer.

3. Place stew meat into a large bowl and cover with Worcestershire Sauce.

4. Cover meat liberally with Salt, Pepper, Montreal Steak Seasoning, Garlic Salt

Oregano and Rosemary.

5. Dredge meat in either flour or bread crumbs.

6. Heat two tablespoons of olive oil in a pan.

7. Brown beef in pan until it's browned and cooked through, turning frequently.

8. Add meat to the pot and simmer 15-20 minutes.

9. Add peas during the last five minutes.

10. Serve and enjoy!