GRAYCE'S BEEF STEW

Brrrrr.  Fall has hit California.  Yesterday was 68.  Perfect Football weather.  But that was a 25 degree drop from Friday.  We will get more warmer weather again and then Fall will settle in for good.  But it was enough of a shock to the system to have me making BEEF STEW for dinner yesterday.  There is nothing that warms the heart on a cool day better than a hearty Beef Stew with a salad, some warm crusty bread and a glass of wine.  And of course, a good Football game.  This is a family recipe that my Mother made ever since I was a child.  It is full of wonderful vegetables and amazing flavor.  I hope you will make this soon for your family.  The following is enough for 4 four people and for more than four all you do is increase all the ingredients accordingly.

BEEF STEW

1 1/2 to 2 pounds of stew meat
2 carrots
2 parsnips
2 large Russet potatoes
1 1/2 cups of cut up acorn squash
1 1/2 cups of chipolini onions or pearl onions
1 small bag of frozen peas
1 small onion and 2 cloves of garlic
1 bay leaf
3/4 stick of butter and 1/2 cup of olive oil
flour

Put the flour in a plastic bag, add salt and pepper, add the stew meat, close the bag and shake until all the meat is well coated.  In the meantime, melt the butter with the olive oil.  Add one chopped onion and saute till it starts to brown. Add the meat and brown all sides.  When meat is browned on all sides add 1 cup red wine and enough water to cover the meat.  Stir, getting all the drippings and browned flour up from the bottom of the pan (that is all the flavor).  Add the garlic and the bay leaf.  Cover and cook on low heat for 1 1/2 hours or until the meat is really tender.  When the meat is almost tender (it will shrink in size), chop all the vegetable in pieces the size of the cooked meat,  and add to the stew.  Add salt and pepper to taste.  Cover and simmer until the veggies are cooked. Stir often.  Add the peas and cook for a few minutes until they are warmed through.  Remove the bay leaf before serving.  If the Stew becomes too thick, just add a little water and wine.  You want the stew to be somewhat thick not runny.

Serve with a salad and some hot, crusty bread and of course a glass of Red Wine.  Delicious!  It just makes you feel happy all over.

Thanks for stopping by.
Ciao for now
Grayce