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Hearty Beef Stew by Shannon Lang serves: 4

good for a cold day

Ingredients:

4 C

water

5 cubes

beef bouillon cubes

1 tsp

worchestershire sauce

1/2 tsp

pepper

2 C

cubed cooked beef

carrots, peeled, thickly sliced

3 med

potatoes, peeled, chunked

1 med

onion, cut into wedges

1 clove

garlic, minced

bay leaf

2 Tbsp

flour

Directions:

Bring water with bouillon cubes to a boil in a large saucepan, stirring until cubes dissolve. Add worchestershire sauce and pepper.

Stir in beef, carrots, potatoes, onion, and garlic into bouillon mixture. Return to a boil. Place bay on top; cover and reduce heat.

Simmer 30 min or until vegetables are tender. Carefully remove about 1/2 C of liquid to a small bowl; blend with flour.

Increase heat to boil. Stir flour mixture into stew. Cook, stirring constantly until all liquid is thickened, about 10 min.