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Beef Stew (as seen in webisode 26)

Recipe adapted from the Joy of Cooking (makes a large pot: 8+ servings)


2 lbs boneless beef stewing meat
1 tsp dried herbs (thyme, savory, oregano, basil or other meat seasoning)
½ tsp black pepper
½ tsp salt
½ cup all-purpose flour
2 Tbsp vegetable oil
4 garlic cloves, chopped
1 onion, chopped
1 carrot, halved and sliced
1 celery stalk, sliced
2 bay leaves
1 tsp dried herbs (same as before)
½ tsp black pepper
½ tsp (or less) salt
4-6 cups liquid (wine, beer, or broth)
4-6 celery stalks, chopped into chunks
4-6 carrots, chopped into chunks
4-6 new potatoes (with the skins), chopped into chunks


1. Trim visible fat off meat and cut into 2-inch cubes or smaller bite-size pieces.
2. Season meat with 1 tsp dried herbs, ½ tsp black pepper, and ½ tsp salt.
3. Heat oil in a Dutch oven (or heavy flat bottomed pan) over medium-high heat.
4. Dredge meat in flour, shake off excess flour, add the meat to the pan in batches, and brown on all sides (careful not to crowd the meat). 
5. Remove meat from pan and pour off excess fat (or add more oil if needed).
6. Add garlic, 1 onion, 1 carrot, and 1 celery stalk; cover and cook, stirring often over medium heat until the onion has softened.
7. Add bay leaves, 1 tsp dried herbs, ½ tsp black pepper, and ½ tsp (or less) salt; add the meat back to the pan and enough liquid to just cover the meat.
8. Bring to a boil, and then reduce the heat to low; cover and simmer until the meat is fork-tender (about 2 hours or longer).
9. Add chopped celery, carrots, and potatoes and let cook until tender.
10. Remove the pan from the heat, remove the bay leaves, taste and adjust the seasonings, and serve.  The stew will taste even better 1-2 days later. 

Note: you can use less salt during cooking and season after serving (if needed), especially if you have high blood pressure.  

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