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Beef and Root Vegetable Stew

AAAAHHHHH Halloween.......... How can you not love a holiday that is all about the CANDY! I miss trick- or- treat-ing. Dressing up in a cool costume AND all the free candy you could carry! Why is there an age limit on that kind of thing?

 Well,  now I am a responsible adult. I don't eat candy for dinner.  I know that wouldn't be good for me. I eat things like this......

Beef and Root Vegetable Stew
1 lb. stewing beef, cut in to equal- size pieces and trimmed of excess fat
2 large yellow onions, julienned
6 cloves of garlic, chopped
a pinch of dried thyme, or a couple of sprigs of fresh thyme
1 bay leaf
salt and pepper
beef stock, about 4 cups
2 Tbsp.  tomato paste
2 Tbsp. Worcestershire sauce
2 Tbsp red wine vinegar
a splash of cognac or brandy
2 carrots, chopped
2 ribs of celery, chopped
1 small rutabaga, peeled and chopped
1/2 red pepper, chopped
2 tbsp cornstarch, mixed with cold water

In a large sauce pan, heat a small amount of canola oil over medium heat. Dry off meat with a paper towel. Sprinkle well with salt and pepper. In small batches, brown meat on all sides. Remove. Add sliced onion to pot. Cook for a few minutes, until golden brown. Add garlic. Cook one minute. De glaze pan with cognac.( This is optional, but it really adds an extra level of flavour without tasting like alcohol.) Add tomato paste, vinegar, Worcestershire, thyme, bay leaf. Add browned beef. Add enough beef stock to just cover the meat. Bring to a boil. Cover and lower heat. Cook on low heat for approx. 1 1/2 hours. Meat should be quite tender at this point. Add remaining vegetables. Cover and cook over low heat until vegetables are tender, about 45 minutes. Mix cornstarch with a couple of tablespoons of cold water ( this is called a slurry) Stir into stew. Let cook for a few minutes. Adjust seasoning to taste. Serves 4


Tags: Beef, Stew, Main, Gluten-Free

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