Classic Beef Stew

Most of the time I like to get creative with my meals but there are other times that I just want good old soul warming classic food, like my classic beef stew.  I'm pretty sure it's close to the beef stew I grew up eating.  Nothing fancy, just good food.

It's been so windy here the last couple of days that this was the perfect meal.  I don't really know what is up with the weather here or how many of you are familiar with Massachusetts but you really just never know what the day will bring.  For instance last weekend we had a beautiful sunny day and we were outside with no coats on playing in the yard and today, it is 40 degrees and I've got the heat cranked.  Good old New England weather.  Being a New Englander, I am required to complain about the weather no matter what the season.  It's always either too hot or too cold.  We are born complainers.

Anyway if you find yourself with a little chilly weather, make a pot of this and you'll warm right up.

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Here's What You'll Need:
2 T canola oil
1.5 lb stew meat
1/3 C flour (season it w/ salt & pepper)
1/4 C red wine (optional but recommended)
1 bay leaf
1 onion, chopped
2 garlic cloves, chopped
1/2 t dried thyme
2 t Worcestershire sauce
5 C beef broth
2 large russet potatoes, diced
3 carrots, chopped
1 can corn, drained
Here's What You'll Do:

1. If not already done, cut meat into cubes.  Add cubes to flour mixture and mix good to make sure all meat is lightly coated.  (I find it best to pour all into a gallon size plastic storage bag and shake around to coat)
2. Heat oil in a large pot over medium/high heat.  Add meat, being careful not to overcrowd your pan.  You will need to do this in batches.  Brown meat on all sides and then remove to plate and set aside.
3. In the same pot, return to heat and add onions.  Cook for about 2-3 minutes.  Add garlic.  Cook 1 minute.  Add red wine and allow to reduce (about 4 minutes).  Add beef back to pot.  Add bay leaf, Worcestershire sauce, thyme and broth.  Bring up to a bubble and then reduce heat and simmer for 1 hour.
4. After 1 hour add potatoes and carrots.  Cook about 30 minutes.  Add drained corn.  Check for salt & pepper and add if necessary.  Cook an additional 15 minutes. 
5. Serve with crusty bread if desired.

What are some of your cold weather favorites?