Hearty Beef Stew

There's a cold, chill-you-to-the-bone December rain over most of New England tonight. New England winters are fickle and this rain is is likely to turn to snow. I knew that a hearty beef stew would be the best way to combat the chill of this cold rain. And it did not disappoint. Instantly warmed and comforted. I will likely continue to post soups and stews along with other comforting dishes throughout the winter. My little Estelle, who is now three, only ate a couple of peas and one carrot. But soon enough I know she'll enjoy this stew and the cozy feeling it brings. This stew would be great with a green salad and a loaf of crusty French bread. 

Hearty Beef Stew

3 tablespoons of flour

2 tablespoons of butter

1 tablespoon olive oil

1 1/2 stew beef, cut into 1 inch cubes

1 large onion

3 cups of beef broth 

2 tablespoons of tomato paste

2 teaspoons brown sugar

3 large russet potatoes, peeled (optional), and cut into 3/4 inch cubes  

15 baby carrots, cut in half

8 ounces sliced mushrooms

1 cup of peas

1 1/2 teaspoons dried majoram

Preparation 

Melt the butter and olive oil in a large pot or Dutch oven over medium-high heat. Trim the stew beef of fat. Cover the beef with the flour and salt and pepper. Add it to the pot and cook until all sides are browned. Add the chopped onion and saute until tender, about 5 minutes. Mix in the tomato paste. Add the broth and brown sugar. Be sure to scrape up the browned bits. Bring to a boil then reduce the heat, cover and simmer for about an hour. 

Add the potatoes and carrots. Now simmer uncovered for about 25 minutes until everything is tender. Add the mushrooms, marjoram and peas. Simmer for about 5 minutes. Season with salt and pepper. Enjoy!