Thursday, December 30, 2010

Beef Stew


Since I have been under the weather these last few days I wanted to make something easy and a little soupy in hopes of helping my throat.  Didn't really help my throat but it was sure tastey!  I will definately make this again!  Had a hint of tangyness from the cranberry sauce and vinegar and a little heat from the chipotle seasoning.  A real comfort food to warm you up on a cold wintery night.

1 1/2 lbs stew meat
1/2 cup flour
2 teaspoons smoked paprika
1 1/2 teaspoon cracked pepper, diveded
1 teaspoon garlic
1/2 large onion sliced, seperated
oil for browning
1/2 cup red wine vinegar
4 cups water
1 15 oz can crushed tomatoes
1 15 oz can diced tomatoes
1/2 15 oz can cranberry sauce
3 whole bay leaves
2 large carrots, sliced
3 medium potatoes, peeled and quartered

1. Heat about 1 tablespoon oil in a large heavy duty stockpot.  Brown onions for about 5 minutes, set aside.  Add more oil if needed.

2.  Combine flour, paprika, 1/2 teaspoon pepper, and garlic in a bowl.  Coat stew meat well, shaking off excess flour.  Brown on all sides in heated oil in small batches.  Set aside on a plate when done.  Add vinegar and water to pan scraping the bits off of the bottom.  Add meat onions, crushed tomatoes, diced tomatoes, cranberry sauce, and bay leaves.  Bring to a boil and then reduce heat to medium low.  Simmer for 1 hour.

3.  Add carrots and potatoes and let simmer for 20-30 minutes or until vegetables are fork tender.  Serve hot with fresh bread or crackers and enjoy!

Photo from Real Epicurean

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