Yummy Yummy Beef Stew

It finally feels like fall is here, and with it some yummy beef stew that takes 2 hours to make, with the same taste as one that spent 8 hours in a slow cooker. YEY!

Beef Vegetable Stew

serves 6

Ingredients:
1 tbsp canola oil
1 1/3 pound of stew beef
4 cups beef broth (1 large box)
12-15 peppercorns, ground
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, ground
2 cups water
1 rutabaga, diced
10-15 small new potatoes, quartered
4 carrots, cut into 1/4" slices
3 tbsp flour or cornstarch, mixed with 3 tbsp warm water
1 leek, quartered and sliced into 1/4" pieces (use only white/light green parts, the dark parts are dry and bitter)
1 cup frozen sweet peas

Directions

1. Heat oil in medium dutch oven or stockpot over medium heat. Stir-fry beef until brown. Add broth, water, and spices. Bring to boil, then lower heat. Let simmer for 1 1/2 hours (ready when meat is tender).

2. Add rutabaga, carrots, potatoes, and flour paste. Let simmer 25 minutes, then add leeks and peas. Let simmer an additional 5 minutes, or until peas are heated through. Serve hot with a rustic bread.