Message from Maggie:  I made a hearty stew during snowzilla- DC’s big snowstorm a few weeks ago. This weekend called for record low temperatures so I made another rendition.

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 lbs beef stew meat
• 1⁄2 teaspoon kosher salt
• fresh ground black pepper
• 3 garlic cloves, minced
• 1 medium onion, diced
• 6 cups beef broth, more as needed
• 1 tablespoon Worcestershire sauce
• 2 -3 tablespoons tomato paste
• 1⁄2 teaspoon paprika
• 2 carrots, peeled, roughly sliced
• 1/4 pound mini red potatoes, quartered
• 1 celery stalk, roughly sliced
• 2 tablespoons all-purpose flour, I used King Arthur gluten free (optional)

Directions:

1. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
2. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
3. The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
4. Add celery, carrots, potatoes, and flour then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
5. Serve in bowls next to crusty bread. Sprinkle with minced parsley, if desired.

Allergens:

• This recipe is gluten free.
• This recipe is dairy free.

Directions with photos:

1. Heat oil and butter in a large pot over medium heat. Brown meat and set aside on a plate when brown. Cut pieces in half. Set aside.
2. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute.
3. Pour in beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
4. The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
5. Add celery, carrots, potatoes, and flour then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
6. Serve in bowls next to crusty bread. Sprinkle with minced parsley, if desired.