Naomi’s Beef Stew

 

1/3
cup all-purpose flour
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon pepper
2
pounds round steak, trimmed of excess fat, and cut into 1-inch cubes
3
tablespoons olive oil
1
tablespoon Worcestershire sauce
4 1/2
cups beef broth
1
bay leaf
2
medium onions, chopped
4
carrots, trimmed, sliced
2
stalks celery, with leaves, halved lengthwise and thickly sliced
4
cups 1-inch cubes peeled Idaho baking potatoes
1/4
cup Polly’s Toasted Flour
1/2
envelope brown gravy mix
2
teaspoons fresh lemon juice
1
teaspoon dried thyme
1/2
teaspoon salt
1/4
teaspoon black pepper

 

 

In a plastic food-storage bag, combine the flour, paprika, salt and pepper.  Add half of the meat and shake to coat.  Remove the meat, shaking off the excess flour.  Repeat with the remaining half of the meat.  In a large, heavy Dutch oven, heat half of the oil.  Add half of the meat and brown on all sides, about 8 minutes.  Add half of the Worcestershire sauce, and then remove the meat to a plate.  Repeat with the remaining oil, meat, and Worcestershire.  Return all of the meat to the pot and add enough beef broth to the pot to barely cover the meat, about 2 cups.  Add the bay leaf.  Simmer, covered, for 1 hour or longer.  Add the onion, carrot, celery, and potato to the pot.

 

In a small bowl, stir together the remaining beef broth, the Toasted Flour, the brown gravy mix, and the lemon juice.  Stir the mixture into the pot along with the thyme, salt, and pepper. There should be enough liquid to cover the vegetables; if not, add more broth as needed.  Simmer, covered, over low heat, stirring occasionally, until the beef and vegetables are fork-tender, about 45 minutes.  Taste, and add seasonings if necessary.  Fish out the bay leaf, if you can, and discard.  Makes 8 servings.

 

 

Polly’s Toasted Flour

 

 

In a dry 9-inch cast-iron skillet, spread all-purpose flour to a depth of 1/4 inch, about 1 cup.  Place the skillet over low to medium heat and cook the flour, stirring, and watching closely, until it turns a light brown color, 12 to 15 minutes.  Remove to a bowl, let cool, and store in a tightly covered container in a cool, dry place, this will keep for months.