Sunday Stew

Even though Texas winters can be fickle at times, this easy and delicious stew is perfect whether it's cold or hot outside. I call it my Sunday Stew because that's when I love to make it...when I have time to let it simmer on the stove all afternoon while I lay down for a Sunday midday nap. Ahhhh...now that is a perfect Sunday! Here's whatcha need, lovelies:


1 lb lean beef stew meat
1/2 onion, roughly chopped

2 cups carrots, chopped
2 cups golden potatoes, chopped
4 cups beef broth
2 bay leaves
salt and pepper
flour or arrowroot powder to thicken

Here's whatcha do:

Sauté onions and carrots in olive oil with lid on for 8-10 minutes. Season with salt and pepper. Season stew meat with salt and pepper and add to pot over high heat. Cook for 2-3 minutes, stirring occasionally. Add beef broth, 2 bay leaves, cover and simmer on medium heat for 30 minutes. Add potatoes and continue to cook on low heat for at least 1 hour or until stew meat is fork tender. For thicker stew, add 2 tablespoons of a thickening agent such as flour or arrowroot powder near the end of cooking. Stuff yo' face.

This recipe makes about 4 servings but you can add more broth and veggies to make it last a little longer. I almost always have some extra beef broth in the freezer that I use to stretch out this stew. Although, we love it so much that we gobble it right up and there's not much for leftovers. We heart Sunday Stew and I know you will too! Enjoy, lovelies!!