CLASSIC BEEF STEW

"If you have an electric skillet, that's a good-sized pan for making this stew. But a Dutch oven is also useful. If you have the patience, cook two or three pieces of bacon in the pan first, set the bacon aside, and use the bacon fat (instead of vegetable oil) for browning your beef, then crumble the bacon over the stew in the last few minutes of cooking."

2 to 3 pounds beef chuck, shoulder or blade
1 teaspoon salt
1 teaspoon (freshly ground) black pepper
2 tablespoons vegetable oil
1 onion
2 cups (or so) reduced-sodium beef broth (or homemade)
5 medium potatoes
5 carrots

Cut beef into two- to three-inch cubes (remove and discard any excess fat as you do). Sprinkle cubes with salt and pepper.

Heat oil in a heavy pan over high heat. Add beef cubes, but do not crowd. Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan appears to be burning. Remove browned meat to a plate, and continue browning all the cubes.

Meanwhile, peel onion and cut into 1/4-inch (or so) slices. After removing meat, add onion to pan. Stir to bring up any brown residue at the bottom of the pan. Lower heat to medium, and cook onion about five to 10 minutes, stirring occasionally, or until limp and well-browned, or done to your taste.

Heat oven to 300 degrees F.

Return meat to pan with any residual juice. Add beef broth, bring to a boil, reduce heat and cover. Place the meat in the oven, and cook two hours.

Peel and quarter potatoes, adding them to the pan as you do. Cook 30 minutes. Peel and quarter carrots, and add to pan. Stir and cook 20 minutes more or until vegetables are done. Serve in bowls.

Serves 6
Source: Lansing State Journal, January 8, 2007