BACK FORTY BEEF STEW
This recipe was adapted from my Mother's when I decided I wanted my beef stew thicker than hers. I've been using this for years, and even taught friends how to cook using this recipe!

2 pounds beef Stewing Meat -- cut in 2" chunks
Seasoning Mix (recipe below)
2 tablespoons bacon drippings or canola oil
Kosher salt and fresh ground pepper to taste< BR> 1/2 teaspoon garlic Powder
1/2 teaspoon ground Thyme
1/2 cup dry red wine
2 cups beef Broth
1 teaspoon sugar
1 bay leaf
1 large onion -- cut in 1-1/2" pieces
2 ribs celery -- cut in 1-1/2" pieces
4 carrots -- cut in 1-1/2" pieces
2 large potatoes -- cut in 1-1/2" pieces

Shake meat in the Seasoning Mix to coat well. In Dutch oven, brown meat slowly in drippings, sprinkling with salt, pepper, garlic powder and thyme when turning. Add wine, broth, bay leaf and sugar to pot, scraping up browned bits from bottom of the pan. Bring to a gentle boil; lower heat, cover and simmer over very low heat 1 hour.

Add onion, celery and carrots; cover and simmer 1 hour. Add potatoes; cover and simmer 1 hour or until vegetables are tender and liquid has slightly thickened.. Taste to adjust seasonings. Serve with a batch of hot buttermilk biscuits.

Seasoning Mix
Use to coat chicken, beef or pork cubes, chops, steaks or any other items destined for the frying pan.
2 cups all-purpose flour
2 tablespoons table salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
Place all ingredients into a 3-quart plastic juice container with a tight- fitting lid. Stir completely with a large spoon; cover tightly and store in a cool dark place.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved