Beef Stew

A tasty Beef Stew recipe.  Amy wanted beef stew.  Something that was a staple growing up in my home but I had never made.  I found a recipe and modified it to fit what we had and what we like.  The aroma is incredible as this cooks.  Tasting is a must!!!

 Ingredients

• 2-1/2 lb (1.1 kg) lean boneless stewing beef, (chuck recommended)
• 1 tbsp (15 mL) oil
• 3 tbsp (45 mL) butter
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) freshly ground pepper
• 1 bay leaf
• 4 cups (1 L) lightly salted beef stock, or water
• 8 small potatoes
• 2 onions
• 8 medium carrots
• 1/4 medium rutabaga, (yellow turnip)
• 3 medium parsnips
• 3 canned tomatoes, plus 1/2 cup liquid
• 1 cup (250 mL) frozen peas
• 1/2 cup (125 mL) chopped fresh parsley

Preparation

Cut beef into 1-1/2-inch (4 cm) cubes; pat dry with paper towel. In heavy saucepan, heat oil and butter; brown meat one layer at a time. (For a rich tasty stew, it's important to brown meat well at this stage.)
When all meat is browned, set aside. Melt more butter in saucepan if necessary and saute onion until tender and golden. Stir in flour; continue cooking over medium heat until flour is golden.
Return meat to saucepan; add seasonings (pepper, bay leaf) and stock. Using wooden spoon, scrape up all browned bits from bottom of pan. Simmer, partially covered,  proceed with vegetables.
Peel potatoes, carrots, rutabaga and parsnips.
Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve.