Sarah's Old fashion Beef Stew!

Just in time for a weekend of football! Classic Old-Fashioned Beef Stew with Winter Vegetables, the perfect comfort food for the long, dark nights of January and February. For families that are on-the-go, slow cooker recipes are the best solution for hurried dining between work and play. 

                                                                                                                              This photo by Pam at For the love of Food

Sarah, my daughter-in-law gave me this recipe and two more, to share on the blog for one of my Christmas presents! How sweet is that! Actually,  a few of the adult children have sent me recipes and pictures to share! This is going to be fun!

From Sarah- 

  Oh the weather outside is frightful
But Beef Stew is so delightful
And since we have no place to go
Let it Simmer! Let it Simmer! Let it Simmer!

It doesn't show signs of stopping
And I've seared some beef for slow cooking
The heat is turned way down low
Let it Simmer! Let it Simmer! Let it Simmer!  
                                       author unknown

This beef stew recipe I found online back in my college days when I really got interested in cooking.  I don't recall what website I found it on, but I have added/subtracted to the original recipe with trial and error over the years. 

This Beef stew is a favorite of Paul and I, especially on our cold evenings in the Winter.

Old Fashioned Beef Stew

Ingredients:
2 lbs. stew meat, cubed
2 T. flour
1/2 tsp.salt
1/2 tsp. pepper
2 T. extra virgin olive oil
1/2 cup red wine (I use cabernet sauvignon)
4 c. beef broth
1 1/2 lb. red potatoes, cubed(unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 tsp. died parsley
1 tsp. dried, crushed rosemary
1/2 tsp. dried thyme
1/4c. water
2 T. flour


Directions:
1) Place beef, 2 T flour, salt and pepper in large Ziplock bag. Shake to coat beef.
2) Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly.
3) Once seared nicely, transfer beef to slow cooker and return skillet to heat.
4) Deglaze pan by adding the wine and scraping up the browned bits. Pour this into slow cooker as well for extra flavor.
5) Toss in the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Then add beef broth. Stir well.
6) Cook on high for 4-6  hours or on low for 10 to 12 hours.
7) 30 minutes before serving, combine the 1/4 cup water and 2 T. flour in a small bowl and gradually add to the stew while stirring.
8) Cook for additional 30 minutes on high.
9) Serve and enjoy!

Thank you Sarah! I can hardly wait to make this, when I return to Scottsdale, where temperatures have dropped. Perfect!

Our son, our daughter-in-law and our adorable Grand daughter.

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 For those who are trying to follow a healthier lifestyle, I found a blog some time ago, that I started following. I am ready to recommend to my followers. "Running to the kitchen" is following a Paleo diet, which I am aware a large group of my followers are following. She has recipes and suggestions for a healthier lifestyle. She wrote about "excuse makers" on today's blog, it is spot on and very pointed. Check it out!
http://www.runningtothekitchen.com/

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On our day off from skiing, we drove south of Whistler toward Squamish, as a friend, Jane, had told me about an amazing viewing place, to see the bald eagle. Brackendale proudly calls itself the Winter home of the bald eagle, and they are not kidding! It is no challenge to catch a glimpse of dozens of bald eagles hovering over the Squamish riverbanks during the Winter, as they arrive to feed on the salmon in the chilly waters below. Mid November to mid February we were told the birds swoop into town, typically numbering in the thousands! This month, January, is when they are in their highest concentration, and this is when Brackendale hosts the annual eagle count. The research I did told me that in 1994, they registered 3,769 bald eagles- a world record! For those not familiar with the bald eagle, it is named for its distinct pure white head and tail, offset by its dark body, and its massive wing span of 5-8 feet.

The eagle on the bank has a salmon, the two flying in want some!

If you look close, there are four eagles, three white head and tail and one golden. The golden is brown with a golden under belly.

Just south of Brackendale is Shannon Falls, beautiful!