FeeDiNG SouLS and SToMaCHS: Beef Stew

Mondays get a bad rap. I get it. It's the start of a work week, an end to a weekend.  But Mondays for me are the best day of the week because I have the honor of meeting regularly with a group of women who come hungry both for food and for God.  (We are currently engaged in Priscilla Shirer's Armor of God study, which I highly recommend if you're looking for a Bible study.)

Comfort food is my go-to food when trying to figure out what to make for my small group.  I've had a hankering for soup lately plus fall is just around the corner (well, not so much for us here in Houston but anyway), so beef stew was on the menu.

Here's what you'll need:

• dutch oven    
• pre-cut beef for stew (2 lbs., 1" pieces)
• 64 oz  beef broth
• 1/4 c  red wine
• 1 tsp. dried thyme
• 2-3  bay leaves
• 1/4 tsp. pepper
• 4 carrots, cut into 1" pieces
• 4 medium potatoes, cut into 1" pieces
• 1/4 c  diced onion                 

• measuring glass
• 4 Tbsp all-purpose flour
• 1/2 c water
• optional: french bread or other crusty bread cut into pieces and buttered

Step 1:

Over medium-heat, in nonstick Dutch oven cook beef until browned, stirring often.  Drain off fat.

Step 2:

Add broth, wine, thyme, bay leaves, and pepper.  Heat to a boil.  Reduce heat to low.  Cover and keep covered for 1 and a 1/2 hours.

Step 3: 

Add carrots, potatoes, onions. Cover and cook, stirring occasionally, 30-45 min. more or until beef is fork-tender and veggies are done.

Step 4:

In a measuring glass, combine flour and water until smooth.  Gradually add to broth mixture.  Over medium heat and stirring constantly, cook until mixture boils and thickens.

Step 5:

Discard bay leaves.  Serve hot with crusty bread and butter.  Serves 6-8 people.

"Satan's suggestions can never stand up against the light of God's Holy Word."

~Priscilla Shirer, The Armor of God, Week 2 : The Belt of Truth