It has been cold here in South Central Kentucky. Now, I am not talking about a little ol’ cold snap where you may have to wear a scarf and gloves. No sirree, I am talking about sub zero temperatures with wind chills of –18, people! I am not used to this at all! Thankfully, the extreme temperatures were short lived and life is back to normal around here.
If it is still frigid where you live, give this stew recipe a try. It will warm you to your bones. I started out with this recipe from Plain Chicken and adapted it to use what I liked. Their idea of using chili powder in beef stew is nothing short of culinary genius. So good!
2 lb. stew meat
2 tbsp. vegetable oil (Oops, not pictured.)
1/4 cup flour
1 tsp. brown sugar
14.5 oz. can tomato sauce
14.5 oz. beef broth
2 tsp. salt
1/4 tsp. black pepper
2 tsp. chili powder (This is a great addition to beef stew. Great idea, Plain Chicken!)
3 medium potatoes, peeled and diced
3-4 carrots, peeled and sliced
3 stalks celery, chopped
1 bay leaf
In a large skillet, heat the oil over medium heat. Toss the stew meat with the flour until coated. Brown the meat in the skillet on all sides.
While the meat is browning, add the remaining ingredients to your slow cooker and turn it on low. Add the browned stew meat to the cooker as well. Cook on low for 7 to 8 hours. Remove the bay leaf and enjoy!
Come on back next Saturday for a delicious maple cornbread muffin recipe that would be perfect with this stew.