Dutch Oven Beef Stew

I got a lot of new kitchen supplies for Christmas and I am looking forward to trying them all out. I decided to test out my new cast iron Dutch oven. I have wanted one of these for a long time, and was so excited to use it.

Here are the ingredients you will need for this aromatic beef stew:

• 2lbs stewing beef (cut into small chunks)
• 1 cup chopped sweet onions
• 1/2 cup chopped carrots
• 3 med. potatoes chopped
• 2 tbsp vegetable oil
• 1 cup beer
• 1/2 cup beef broth
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp thyme
• 1 bay leaf
• 1/4 cup flour for coating beef

Here is how you make it:

Heat vegetable oil in a Dutch Oven over medium heat. Coat your beef chunks in flour and add to the heated oil. Braise the beef for a few minutes.

Add onions, carrots and potatoes.

Pour in Beer and Beef broth.
Add Salt, Pepper, Thyme, and the bay leaf. Bring to a boil; reduce heat, cover, and summer for 2 hours. Stir occasionally, adding more beef broth and/or beer if necessary.
ENJOY!!

"Fall" Beef Stew

After a great day of apple picking and baking with the apples I really wanted a truly "fall" meal to finish off a wonderful fall day.

This stew was super easy to make, and we all really enjoyed it!!

Ingredients:

• 1 pkg stewing beef
• ½ cup shredded carrots
• 3 med potatoes (cubed)
• ¼ of an onion (chopped)
• 1 tbs olive oil
• 2 cloves minced garlic
• 2 packages beef bullion
• Water

First you saute the onion and garlic with some olive oil in a large pot. Once the onions are browned remove them both from the pot.

Braise the stewing beef a bit at a time in the hot oil, add more oil if necessary. Add onions and garlic back into the pot along with the potatoes and carrots.

Pour just enough water into the pot to cover its contents. Add 1-2 packages beef bouillon powder (depending how flavourful you would like it). Simmer on low-med heat for 1 hour.

Serve with some fresh french bread and enjoy!