WINEGLASS RANCH BEEF STEW

This recipe is courtesy of Kara Eklund. “We eat this stew a lot when we need something delicious, hearty, warm, and nourishing to feed a crew,” she writes. “We have many volunteers and helpers on the ranch during weaning, preg-checking, and other times we are working cattle. We need to treat them well, or they won’t come back! This recipe is a hit with the guys, and always has them coming back for seconds. Serve with fresh-baked bread, and they will ask you to marry them!” 2 lbs. (1 kg) cubed beef stew meat

3 tbsp (45 mL) vegetable oil 4 cubes beef bouillon, crumbled (Kara uses Better Than Bouillon Beef Base)

4 cups (1 L) water

1 tsp (5 mL) dried rosemary

1 tsp (5 mL) dried parsley

2 bay leaves

½ tsp salt (2 mL) (or to taste) ½ tsp (2 mL) ground black pepper (or to taste)

1 tsp (5 mL) Worcestershire sauce

4 large potatoes, peeled and cubed

4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces

1 large onion, chopped

2 tsp (10 mL) cornstarch

2 tsp (10 mL) cold water

In a large pot or Dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley, bay leaf and salt/pepper. Bring to a boil, then reduce heat, cover and simmer one hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons (10 mL) cold water and stir into stew. Cover and simmer one hour more. (Can also be cook in the Instant Pot or slow cooker.)

Serve with fresh bread or buns.

Feeds: Five or six hungry cowboys and cowgirls.