Aunt Genie’s Beef Stew
Serves 8

1 ½- 2 lbs stew meat
¼ cup flour (+/-)
6 tbs olive oil
1 large onion, sliced in wedges
1 jar sliced mushrooms, with juice
1 tbs Worcestershire sauce
1 c red wine
2 c water
6 whole cloves
2 tbs dried parsley (or cilantro :-)
1 bay leaf
2 tsp sweet basil, or majorum, or thyme (I use a couple of different ones—whatever I have)
1 tsp ground nutmeg
3 cloves minced garlic
Salt & pepper
2 peeled Idaho potatoes, cut in chunks
1 small package little carrots, or 3-4 regular carrots, peeled & cut in chunks

Toss stew meet in flour until coated. Brown in olive oil in dutch oven; add sliced onion, garlic, and Worcestershire. (Inhale!) Add water and all spices. Add mushrooms and liquid. Cover and simmer 45 min-1hr, stirring occasionally. Add wine and carrots, simmer for 15-20 minutes. Remove bay leaf (and cloves if you can find them!) Add potato chunks and cook another 20-30 minutes. If it is too thick, add some water. Potatoes should be soft but not mushy. Total cooking time, about 2 hrs.

After I add potatoes, I make cornbread & a salad—timing works out perfectly.


Courtesy of Suzanne Cook with Suzanne Cook and Company