Beef Stew

Looking for a recipe to warm up with? This flavorful beef stew will hit the spot.

Defrost the roast. Any Back Forty Arm, Rump, or Sirloin Tip roast will work perfectly.

Disclosure: Most beef stews call for peas. Because our family does not care for peas, I have left them out. Add them if you like them. :)

Ingredients

• One 3 lb roast, trimmed and cubed
• 3 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 1 chopped onion
• 6 cups beef broth
• 1 pound potatoes, peeled and cubed
• 4 large carrots, cut into 1-inch pieces
• Slurry mix: 2 tablespoons flour, 2 tablespoons water

1. Combine flour, garlic powder, salt, and pepper.
2. Toss cubed beef into flour mixture.
3. Heat olive oil in a large dutch oven.
4. Cook beef and onions until browned.
5. Stir in all ingredients except the slurry mix.
6. As the stew begins to boil, slowly add the slurry mix to reach the consistency you would like.
7. Cook for 60–90 minutes, until the meat and other ingredients are done.