Thursday, December 13

Twelve Days of Christmas, Day 6: Homemade Beef Stew

We love comfort food in the winter.  I found a recipe from Paula Deen online a while ago, and adapted that recipe for our tastes.  This recipe works for venison, too, which is a rare but welcome treat in our house. So, without further ado, I give you...
Day 6: Homemade Beef Stew
We used venison in this pot
2 pounds cubed trimmed sirloin (or venison)
2 TBSP olive oil
2 C water
3 TBSP beef base (bouillon cubes can be subbed)
1 TBSP Worcestershire sauce
Garlic powder
Crushed dried bay leaves
Onion powder
Dash of ground allspice or ground cloves
3 large carrots, sliced
3 ribs chopped celery
3 medium red potatoes, cubed
2 TBSP cornstarch

Heat olive oil in stock pot.  Add meat, salt, pepper, and garlic powder (all to taste) and mix together.  Brown meat.  While meat is cooking, mix water and bouillon powder together well.  Add water mix to browned beef, and add Worcestershire sauce, bay leaves, onion powder, paprika, and allspice to mix (again, to taste).  Bring to boil, then reduce heat and simmer for 1-1/2 hours.  Add more water as necessary.  Add veggies, simmer another 45 minutes or until veggies are tender and potatoes can be pierced with a fork.  In a small bowl, mix ¼ cup of cold water with 2 TBSP cornstarch until dissolved.  Scoop a small amount of hot liquid from the pot and stir it into the cornstarch, then add mixture to the stew.  Allow to simmer until desired thickness. 
Luke 2:10-11: But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people.  Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.

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