Beef Up your Stew

Beef stew is a dish known to us all; why not add a few uncommon ingredients to not only boost flavour but nutrition as well. A bowl full of stew not only warms our souls but also provides a way to incorporate pretty well any of those leftovers that sit day after day waiting to be consumed. The cooler weather that seems to be blowing in has us all yearning for those warm meals we all know and love.

Beef stew, like all stews and soups, allows you to easily use up those leftover vegetables in the refrigerator. While peas and carrots are traditionally used those baked potatoes, remaining celery sticks, lone onion or even spinach can be thrown into this stew. Whatever is in your fridge can allow you to make your own signature beef stew. After all, some of the best dishes we know today were started by mistake. (Beef dip sandwich for example)
Recipe:

Regular pack Stewing Beef (380g)
1 Beef Bone
1 Onion, chopped
2 Carrots, chopped
2 Potatoes, chopped
1 Tbsp. each salt, flour
½ cup Peas
1 ½ cups red wine
½ cinnamon stick
½ tsp. garlic powder
¼ tsp. each nutmeg, chilli flakes

On Medium high heat in a large preheated pot place stewing beef and onions, sweat the onions and brown the beef. Add the red wine, water, beef bone, carrots, potatoes and all spices to the pot. Set on low and cover. After a half hour remove the cinnamon stick. Cover and leave on low for another hour. Add in peas, stir thoroughly and remove a ¼ cup of the stock. Stir the flour into the removed stock until smooth and reintroduce to stew. Stir until mixed well and stock thickens. Serve immediately.

Homemade beef stew can be anything you would like it to be. The hints of cinnamon and nutmeg combined with the added meaty flavour provided from the beef bone really seems to add that something special to this version. This recipe combines the traditional with several additional ingredients that elevate a basic beef stew to that which will have everyone asking for seconds.