How to Make a Hearty Stew

Nothing sticks to your ribs on a cold day like a bowl of hearty stew. Stew is one of the most versatile dishes in a cook's repertoire, and you can adapt it to suit nearly any taste. Make plenty because the flavor only improves with reheating.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Vegetable oil of your choice
• Heavy frying pan or dutch oven
• Flour
• Shallow pan
• Salt and pepper
• 1 lb. stew meat of your choice
• 1 large onion, chopped
• 1 cup beef broth, vegetable stock, wine or beer
• 2 to 3 cups vegetables of your choice
• 5 cloves garlic, minced
• Seasonings, to taste

1. Heat one tablespoon of oil in a heavy frying pan or a dutch oven.
2. Place some flour in a shallow pan, and season it with salt and pepper. Dredge the stew meat in the flour.
3. Cook the floured meat in the hot oil until it browns. Scrape the pan often to release the flavorful browned flour from the bottom.
4. Stir in the chopped onion, and cook for about three minutes.
5. Add one cup of liquid, such as broth, beer or wine, and keep scraping the bottom of the pan.
6. Chop the vegetables in large chunks, and add them to the pan. Add the minced garlic, and stir in your choice of seasonings.
7. Turn the heat to "Low," cover the pan and cook the hearty stew until until the vegetables are tender, stirring occasionally. Add more salt and pepper to taste, if necessary.

Tips & Warnings

• Use any vegetables you like, but cut them in uniformly sized chunks so they'll cook evenly. Carrots, potatoes and celery are excellent choices. If you add tomatoes, reserve them until the end of cooking, because they cook quickly.