Beef Stew

It's been pretty chilly here in Michigan the last few days, pretty far below the normal temperature averages for this time of the year.  When it gets this chilly I think of two things:  the cider mill and comfort foods.  A trip to the cider mill wasn't in the cards yesterday, so I decided to make beef stew instead.  :)

Beef Stew

Recipe courtesy of McCormick

Ingredients:

• 1 pkg. McCormick® Beef Stew Seasoning Mix
• 2 lbs. stew beef, cut into 1-inch cubes
• 3 tbsp. flour
• 2 tbsp. oil
• 3 cups water
• 5 cups cut-up fresh vegetables, such as potatoes, carrots, onions and celery

McCormick's Directions:

1. COAT beef with flour.  Heat oil in large deep skillet or Dutch oven on medium heat.  Add beef; cook until browned on all sides.
2. STIR in Seasoning Mix and water.
3. BRING to boil; cover.  Reduce heat and simmer 1 hour, stirring occasionally.  Add vegetables; simmer 45 minutes or until beef and vegetables are tender, stirring occasionally.  Thicken stew with additional flour, if desired.

My Directions:

1. COAT beef with flour.  Heat oil in large deep skillet on medium heat.  Add beef; cook until browned on all sides.
2. STIR seasoning mix and water together in a crock pot.  Add beef and vegetables.
3. COOK on high for 5 hours or low if you're going to have it on all day while you're at work.

This time I only used 1lb of stewing beef.  That's all I had in the freezer.  I used carrots, potatoes, and onions.  I didn't have any celery, so that was axed.  Even with the slight changes, it was really good!  The broth was nice and thick, no need to add extra flour.  I paired the stew with whole wheat bread and butter.  The perfect dinner for such a chilly day!