Val's Hearty Beef Stew

Autumn (Fall) is my absolute favorite season; the cool crisp air is so invigorating. Plus I get to wear my boots and scarves and light jackets!!! Ok now let's get to food. You all know that I'm an island girl, but I love love LOVE soups and stews. I'll have soup in the middle of a hot summer day...but I get crazy stares when I do. So here's another reason why I look forward to the cooler temps... I can have my soups and stews in peace :)

Ingredients

1 lb. beef stew meat
1 tsp salt

1/2 tsp Tony Chachere's Creole Seasoning
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
1 tablespoon chopped garlic
1/2 cup chopped red onions
2 tbsp extra-virgin olive oil
1 tbsp organic butter
1 tsp dried rosemary leaves
1 tbsp tomato paste
4 cups of water
1 cup sliced carrots
1/2 cup chopped celery
1 bell pepper coarsely chopped
2 cups diced potatoes
2 bay leaves

Season beef with:
1 tsp salt

1/2 tsp Tony Chachere's Creole Seasoning

1 tsp ground cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp ground garlic
1 tsp Worcestershire sauce
(Let sit for 10 minutes)

Preparation

• Heat oil in Dutch oven then drop butter in the oil.
• Add stew meat to the pan and brown. Remove from pan and set aside.
• Add onions, minced garlic and rosemary to the pan and sauté until onions are limp. Scrape the sides and bottom of the pan with a wooden spoon as you stir onions.
• Add tomato paste and continue sitting until paste liquefies.
• Now add stew meat back to the pot and combine with tomato paste and onion mixture.
• Pour in water, cover pan and let simmer on low heat for 1 hour and 25 minutes.
• Now add potatoes, carrots and celery to the pan, stir and cover pan.
• Let simmer for 30 minutes or until stew thickens.

*Taste and adjust seasoning if necessary.

Remove bay leaves and serve warm with some good cornbread!