Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a warm dish of comfort food.

Beef Stew

2 tablespoons, olive oil

1 pound beef stew meat, cut into 1-inch pieces

3 cloves garlic, minced

1 onion, chopped

1/8 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon Worcestershire sauce

1 1/2 cups beef broth

1 bay leaf

5  small Yukon Gold potatoes, diced

5 medium carrots, peeled and sliced

1 stalk celery, sliced

3 mushrooms, sliced

1/2 cup green peas

Optional - Fresh parsley, chopped for garnish

Place olive oil in a soup pot over medium heat. Add stew meat and brown lightly on all sides.  Stir in minced garlic and chopped onion.  Sprinkle in flour, salt, and pepper tossing to coat evenly.  Add Worcestershire sauce, beef broth, bat leaf, potatoes, carrots, celery, and mushrooms.  Add lid and simmer for 30 - 40 minutes over medium heat.  Add peas in the last five minutes.  Garnish with chopped parsley.


Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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