Is anyone up for cooking yet after last week?  I hope so, and I hope you all had a wonderful Thanksgiving!

While I was shopping the Westford Winter Farmer’s Market, I stopped by the Foxboro Cheese booth.  Aside from delicious cheese, of which they offer many varieties, they also sell grass-fed beef.  They had stew beef—that was all I needed to see to know that I’d be making beef stew!  It’s not a quick recipe, but it’s so flavorful and well worth the wait. 

Beef stew has long been one of my favorite dishes.  When I was growing up, my mom would make it many times each winter, and I’ve continued that tradition.  The smell of beef stew wafting through the house chases away the gloom and chill of a cold dreary day.  Make a big pot—the leftovers are even more delicious!

Ingredients:

• 2 pounds stew beef (approximate is fine—Foxboro Cheese had packages of a little over a pound, so I bought two package and had more like 2 ¼ pounds)
• 1/3 cup flour
• ¼ teaspoon pepper
• ¼ cup olive oil, plus additional if necessary
• 1 large onion
• 2 cloves garlic
• 4 ½ cups beef stock
• 4 or 5 medium potatoes
• 4 or 5 large carrots
• 8 ounces frozen peas
• Salt to taste
• ½ to 1 teaspoon Gravy Master (my secret ingredient for perfect stew.  You can find it near the spices at Market Basket in Westford)

Directions:

1. Cut the stew meat into large bite sized chunks , about one inch square.  Remove and discard any large areas of fat.  You don’t need to remove all the fat, just if it’s excessive.
2. Place ¼ cup olive oil in a large stockpot.  Heat over medium-high heat.  Add the stew meat to the pot.  Pour in the flour and pepper and stir well to coat all the pieces of meat.  Cook the meat for about 10 minutes, stirring frequently, until lightly browned.
3. Meanwhile, coarsely chop the onion and mince the garlic.  When the meat is browned, remove to a large bowl and set aside.  If the stockpot is dry, add a few tablespoons of olive oil, then add the onion and garlic.  Cook for 5 minutes, stirring frequently.
4. Add the meat back to the pot, then pour in the beef stock, stirring well while combining.  Bring to a boil, then cover and reduce heat to low.  Simmer for about two and a half hours, stirring occasionally.
5.  After about 2 hours and 15 minutes of cooking, begin to prep the potatoes and carrots.  Peel the potatoes and carrots.  Cut the potatoes into bite-sized chunks about ½” square.  Cut the carrots into coins about ¼” to ½” thick.  Add the potatoes and carrots to the stew and bring to a boil over medium heat.  Reduce heat to low and cover, simmering for an additional 45 minutes.
6. Stir in the frozen peas and ½ to 1 teaspoon Gravy Master.  The gravy master will give the stew a rich, dark color and will help thicken the stew.  Allow the stew to simmer for about 10 minutes.  Season with salt and pepper if necessary.