Beef Stew

I'm at my parents' house in Utah for the holiday, and let me tell you, it is cold. There is a foot of snow on the ground, it's been snowing off and on for the last three days, the wind has been blowing, and I am cold. I have wanted nothing but warm soup for every meal, and I'm afraid my family has had to suffer through my insatiable craving for liquid food.

Now I realize that beef stew is kind of a basic standard, and this will come as no groundbreaking revelation to anyone, but I was happy with the slightly-sweet heartiness of this recipe. It's really not even much of a recipe--just kind of a list of ingredients with some rough proportions, so feel free to adjust however you want.


Beef Stew

Ingredients

• A few tablespoons extra virgin olive oil, for sauteeing
• 1 large yellow onion, coarsely chopped
• 1 tablespoon minced garlic
• 1 -2 pounds stew beef
  
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery stalks (leaves still attached)
  
• 2 pounds baby yukon or red potatoes, peels still on, quartered
• 3-4 cups beef broth
• 1 cup apple juice
• 1 can tomato sauce
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• 2-3 tablespoons honey
• salt and pepper, to taste
• A few tablespoons flour, to thicken
  

Heat the oil in an a large, heavy-bottomed pot or dutch oven on the stove over medium-high heat. Add the onions and garlic, and sautee until the onions are translucent. Add the beef and stir until the edges are browned. Add the vegetables, then the liquids and herbs. Bring to a boil, then reduce heat and let simmer for about 20 - 30 minutes, until vegetables are soft. Fish out the bay leaves, add the honey, and season with the salt and pepper. Thicken by whisking about 2 tablespoons of flour with a few tablespoons cold water, then pour into the soup. Repeat until desired thickness.