When I feel the first nip in the air of Autumn, this is the first recipe I think of.  I’ve made this recipe so many times I can hardly see the ingredients anymore because of all the stains on the paper.  This beef stew  just reeks of all things related to fall.  It’s the definition of a cozy meal that you make on one of those lazy fall weekend days.  It’s also the perfect dinner to come in to from raking leaves or from a neighborhood walk.  My husband calls this dish a “pot roast dinner in one pot.”  I don’t remember how I first found this recipe but it’s from Emeril Lagasse and I printed it out from the Food Network website.  This is definitely a hearty meal.  All you need to complement it is a loaf of good bread and butter.  And, maybe a glass of wine. 

Sam’s Beef Stew

• 2 tablespoons vegetable oil   (I use Canola oil)
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/4 cup flour
• 2 cups chopped onions  (I don’t use quite that much, it’s a preference thing)
• 1/2 cup chopped celery
• 1 tablespoon plus 2 teaspoons chopped garlic
• 4 cups dark  veal or meat stock
• 1 large baking potato, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces

In a large skillet, over medium heat, add the vegetable oil.  Season the beef with salt and pepper.  Toss the beef with the flour.  (I do this step in a gallon baggie).  When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.  Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes.  Season the mixture with salt and pepper.  Deglaze the pan with the stock, scraping the browned particles away from the pan.  Add the potatoes and carrots.  Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender.  Stir occasionally.  Add the remaining 2 teaspoons of minced garlic.  Reseason the stew if necessary.

Yield: 4 to 6 servings
Prep time: 15 minutes
Cook time: 2 hours 30 minutes

This is one of those recipes that’s well worth the time it takes to make it.  It’s also great as leftovers…if there are any.