Of course I've had beef stew plenty of times over my 20 some odd years of existence, but never have I ever (did anyone else play the game never have I ever???) made it myself. Since I made it all by myself this time, I'm counting it as a new recipe for 2013!
After discussing stew options with Erica, I decided to go with the stove top version since she recommended it. It turned out really good! I somewhat followed the directions on the packet of Stew Seasoning (found by the taco, chili, and spaghetti seasoning packets).
Stove Top Beef Stew
1 seasoning packet
2 pounds stew meat
3 T flour
1 T Lantana (similar to Tony Chachere)
2 T oil
3 cups water
2 cups baby carrots
3 cups chopped red potatoes
Add your carrots and potatoes to a large pot and mix in the seasoning packet and water. Start cooking that pot over a medium heat. In a skillet, pour in your oil and start heating over medium heat. Combine flour and lantana in a small bowl. Coat each cube of stew meat with flour/lantana mixture and place in oil. Brown all sides of the meat and transfer to a plate with a paper towel on top to soak up excess oil while you finish cooking all your meat. Once all your meat is browned, add it to your pot with the carrots and potatoes. Bring to boil. Cover and reduce heat to a simmer for 1 hour and 30 minutes. Stir occasionally.
