Beef Stew

Shalane asked me for the recipe for my beef stew, and sorry to say it is one of those that I make different each time. But here are the basics. I use the McCormick Beef Stew seasoning mix - hope they still sell that! We have found that about a cup of red wine (not cooking wine - and yes I did brown bag it out of the state liquor store! Ken wouldn't go get it for me) makes a wonderful flavor, especially when cooked a long time in the crock pot.

1 pkg McCormick Beef Stew Seasoning Mix

2 lbs. stew beef (it comes cut into chunks)

oil - about 1 Tbs

flour

potatoes, cut into 1 inch cubes (probably 3)

carrots, cut into 1/2" long pieces (probably 2 -3)

any other veggies you want - I have used yellow squash, zucchini, mushrooms, corn, green beans - you get the idea!

I also like it with barley (though Dad doesn't really care for that)

Coat the beef with flour (enough to cover all the pieces). Heat the oil in a large pot and add the coated beef. Brown on all sides - I like to really sear the meat so it is quite browned. Stir in the seasoning mix and at least 3 cups water. You will probably need more when you add the vegetables. I usually transfer it to a crock pot at this point and add the vegetables and more liquid (either water or beef broth) if needed. Then just let it cook on low all day. If you are wanting to make it quicker, leave the meat in the pot and add the vegetables to that. Let it simmer about 1 hour or until the vegetables are tender.