Snowmageddon Beef Stew

Friend, MJ, is on the east coast and the snow is coming down. I could not resist posting her recipe for this soup. It looks AMAZING!!! She mentioned that it was amazing even without being thickened.



2 lbs. beef (stewed beef, or in this case, I used flank)
1.5 cup celery

1.5 cup carrots
3 cups onions
8 cloves garlic (crushed or diced)
1 cup red wine
4 cups water
2 Tbsp tapioca flour (optional)
5 bay leaves (remove when it’s done)
sea salt to taste (I did about 18 turns)
6 turns fresh ground pepper
1 tsp garlic powder
1 tsp onion powder
5 bay leaves
1 sprig rosemary
2 tsp thyme
1 tsp parsley
Throw all vegetables and meat in a pot and cook until the beef is cooked through and the onions are translucent. Add 4 cups water and all spices and wine. Let cook for about an hour (or until all flavors are blended well and the meat is tender)
To thicken, you can add tapioca flour (I used 2 tbs) Mix 1 part flour, 1 part water until it’s a smooth liquid. Then add a bit of the broth to thicken it out more. Then dump it back into the large pot. (Do this towards the end of cooking for the best texture.)


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