Nothing says comfort like a bowl of stew on a cold night. Remember to stir this thick stew clockwise for protective energy. When adding the herbs, envision comfort to all who eat it. Imagine wrapping your loved ones in a warm blanket snuggled up to a bright fire.
- 1 lb stew meat (beef or venison)
- 1 cup flour
- 2 TBSP olive oil
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 2 stalks celery, chopped fine
- 2 carrots, sliced
- 2-3 potatoes, cut into small cubes
- 1 large parsnip, cut into small cubes
- 4 cups beef broth
- 1 TBSP each: rosemary, sage & parsley
- Salt & pepper to taste
- 2 tsp Worcestershire sauce
- 1 cup frozen peas (optional)
- Dredge meat with flour.
- In a large sauce pot heat oil. Cook dredged meat in pot until browned on all sides.
- When meat has browned, add onions, garlic, celery, and carrots. Let cook, stirring about 5 minutes.
- Put all remaining ingredients in pot and let simmer for 2 hours or until meat is tender.
- Add peas for the last 20 min of cooking. Stir occasionally.
- For thicker stew, simmer with lid off, for thinner stew simmer with lid on.
- Serve with warm buttermilk biscuits.
