Well, the weather outside is frightful, so you might as well stay in and cook some comfort food. That’s exactly what I am doing. I made beef stew this week and I think it was my best ever. Enjoy!

Beef Stew

1 1/2 pounds of Beef Stew meat cut into cubes (you can also use Sirloin) (available at your local meat market)

2 Tablespoons of Extra Virgin Olive Oil

3 Sweet Onions, peeled and thickly sliced

3 Cups of boiling water

5 Tablespoons of Walnut Creek French Onion Soup Starter (available at your local butcher shop)

2 to 3 Tablespoons of Vegeta (available at your local meat market)

2 pounds of carrots, cleaned and sliced in 1″ pieces

5 potatoes, peeled and cut into chunks

Heat the olive oil in a 5 quart roaster pan. Add the onions, reduce heat to medium. Stir the onions 4 to 5 minutes. They should be browned and slightly tender. Add the meat and stir around until it is browned. This should take an additional 5 minutes. Reduce the heat to low. Add the boiling water, French Onion Soup Starter and Vegeta, stir. Cook for approximately 2 hours. Add the carrots and potatoes and cook an additional 1 to 1 1/2 hours. Serve immediately.

This is a meal that will stick to your bones. You will be glad you have leftovers.

That’s all for now. Keep warm. Until next time…From our Butcher Block to your Table.