- 1 pound beef for stew, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoon olive oil
- 2 clove garlic, minced
- 1 3/4 cups Swanson® Beef Stock * I made my own with beef bouillon
- 2 medium onions, cut into quarters *I used pearl onions
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups whole baby carrots *I used a regular carrot and chopped it up
- 2 medium potatoes, cut into 2-inch pieces
- 1/4 cup water
Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart sauce pot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the garlic to the sauce pot and cook and stir for 1 minute.
Stir the stock, onions, bay leaf, thyme and black pepper in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and potatoes to the sauce pot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.
Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the sauce pot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.
2 pints blueberries (fresh or frozen) *I used frozen, I would defrost a little prior baking
1-2 tablespoons sugar
1-2 tablespoons flour
¾ cup flour
¾ cup packed light brown sugar
6 tablespoons butter
½ cup rolled oats (regular oatmeal)
½ teaspoon cinnamon
Preheat oven to 350 degrees. Combine the blueberries, sugar and flour, and toss to mix. Put in a buttered shallow baking dish (pie pan or 8×8 brownie pan). To make topping, combine flour, sugar and butter and mix until it looks like course crumbs. Add oats and cinnamon and mix a little more. Spread topping evenly over fruit and pat down gently with your fingertips. Bake until the top is light brown and crisp, about 35-40 minutes. Serve warm with ice cream (this part is not optional).
It was so so good. I am even hording the leftovers so I could keep eating it.