Beef Stew

This is a recipe that I shared with Mable when she called me the other day to make some stew. This is the recipe, enjoy.

Flour Coating:
2 cups flour
2 teaspoons of paprika
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of chili pepper



Stew Ingredients
2 lbs of stew meat
3 tablespoons of butter
1 tablespoon of olive oil
2 bell pepper, cut to bite size
1/2 - 1 large red onion, depending on how much you like onion, diced into bite size pieces
2 garlic cloves, smashed and finely diced
1 tablespoon of worechestershire sauce
32 oz of beef stock
4 large carrots, chopped bite sized
3 sticks of celery, chopped bite size
5 large red potatoes chopped into bite sizes
Additional Spices--
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of chili pepper
2 teaspoons of paprika
tiny sprinkle of allspice
1 teaspoon of sugar
2 bay leafs

 Pour all the flour and spices from Flour Coating  in a large zip-lock bag and add the meat and shake until well coated. Take out the meat and brown, with the butter and olive oil in the bottom of your large pot, crock pot or dutch oven. I prefer my dutch oven. After browning add stock, worcestershire sauce, garlic, onion and the Additional Spices. Cover and simmer for 1.5 hours. After 1.5 hours remove bay leaf, add carrots, celery and potatoes. Cover and and cook for 45 more minutes. Taste afterwards and add more salt and pepper to taste. If you want it a little more spicy add more chili powder, chipolte chili powder, cayenne pepper or add them all.
To thicken put 2 tablespoons of cornstarch in a small bowl, slowly whisk in 2 cups of stew broth and pour back into the pot, stir and continue to cook until bubbly. Serve with rolls, biscuits, sour cream on top, corn bread.