Winter Stew Recipe

Ingredients

-1 lb lean stew beef

-1 lb pork loin, cubed

-Flour

-Olive oil

-Mushrooms (canned are fine)

-Two to four (depending on size) of each, chopped - Garlic cloves (minced); Onions(reserve one whole, unpeeled); Carrots(reserve one whole, unpeeled); Celery (reserve one whole, unpeeled); Potatoes(I prefer red and don’t peel); Turnips; Beets

-beef base (I use Minors)

-Parsley (dried, moderate handful)

-Dill (dried, approx 1 TBLS)

-Sage (dried, approx 1 TBLS)

-Frozen Peas

-Pepper to taste

Preparation

Sautee onions, mushrooms and garlic in oil. Dredge meat liberally in flour, add to sautéed mixture, brown, cover with water plus approx 2 inches, add appropriate amount of beef base to taste (approx 1 tbl/quart water, seasonings and reserved whole, unpeeled vegetables (I wrap mine in cheesecloth for easy disposal). Bring to a boil, reduce to simmer 1-2 hours. Add remaining chopped vegetables, cook 45 mins to 1 hour. Remove whole, reserved vegetables and discard. Add peas about 10 minutes before serving - serve with warm, crusty bread - as with most stews, better the next day.