Old-Fashioned Beef Stew
From Shannon Hayes, The Grassfed Gourmet Cookbook

Here’s a simple, straightforward beef stew recipe—the kind that might have been cooked on top of woodstoves years ago.

ON A BUDGET • MINIMUM PREPARATION • KID-FRIENDLY
SERVES 4 TO 6

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 pounds stewing beef, cut into 1-inch cubes
3 tablespoons olive oil
2 large onions, peeled and cut into wedges
1 crumbled bay leaf
1 tablespoon Worcestershire sauce
1 28-ounce can tomatoes, whole or crushed, undrained
2 cups beef broth
2 quarts water
6 to 8 carrots, scraped and cut into chunks
2 small turnips, peeled and cubed
4 boiling potatoes, cut into large chunks

Combine the flour, salt, pepper, and paprika in a shallow bowl.

Dredge the meat in the flour. Heat the olive oil in a large soup pot over medium-high heat. Add the meat, and brown on all sides. Add the remaining ingredients, except the carrots, turnips, and potatoes. Cover. Bring the stew to a boil, reduce the heat, and simmer, covered, for 2 hours.

Add the carrots and turnips, cover, and continue cooking 45 minutes longer. Add the potatoes, cover once more, and cook for another 20 to 25 minutes, or until you can pierce the potatoes with a fork.

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