Jo's Beef Stew

Here is Joanne's first contributed recipe.

From Josie: It's a combination of recipes I've taken from Epicurious and Whole Foods, and from my own experimenting.  I make it on Sundays, but it makes a lot so I always put leftovers in a few Tupperware containers and place in the freezer for work-night meals.  

Ingredients

3-1/2 lbs. beef (combination of round and chuck steak stew meat)

Flour (I use ground flaxseed instead)

5-6 Parsnips (looks like white carrots, only skinnier)

6-7 Carrots – peeled, thick slices

2 lbs. Potatoes – cubed, with skins on

3-4 large Onions - chopped

6-8 stalks Celery - chopped

Garlic - lots

Large can --  crushed tomatoes

1 bottle of Yuengling or other dark beer

21 Seasoning Salute from Trader Joe’s

Dried thyme

Canola oil

Salt & pepper

Directions

Put beef in plastic bag with flour (I substitute ground flaxseed), and mix together.  Heat oil in large dutch oven, add beef, brown on all sides.  Directions say to brown the beef one layer at a time, but I’m too impatient and put all the beef in at once - and it works fine, I just stir it regularly. 

In separate skillet, sauté the onion, carrots and celery in oil.

Once meat is browned, add the tomatoes, beer, spices, parsnips, and the sautéed onions/ celery/ carrots. 

Bake in 300 degree oven for two hours. 

Add cubed potatoes. 

Bake another 2 hours at 325 degrees.

Consistency should be much thicker than regular soup, yet you need a spoon to eat it.

** Could add a little chicken or beef broth in addition to the crushed tomatoes