Recipe: Beef Stew

Recipes using McCormick Whole Bay Leaves

• 2 pounds beef chuck roast, cut into 1 1/2 inch cubes
• 1 clove garlic or 1/8 tsp garlic powder
• 1 medium onion, sliced
• 2 bay leaves
• 1 tbsp salt
• 1 tsp sugar
• 1/2 tsp ground paprika
• 1/4 tsp ground pepper
• dash of ground cloves
• 6 carrots, washed, peeled and sliced.
• 4 potatoes, washed, peeled and cut into 1 inch cubes
• Gravy, see below

1. Add 2 tbsp canola oil to a dutch oven and heat. Add chuck cubes, and cook until done, stirring often.
2. Pour 2 cups hot water over beef; Add garlic, onion, salt, sugar, bay leaves, paprika, pepper, and ground cloves.
3. Bring to a boil while stirring often. Then cover, and reduce to a simmer. Cook for about 1 1/2 hours, stirring occasionally.
4. Add vegetables, and return to a boil. Reduce to a simmer, and cook, covered fro 25 - 30 minutes.
5. Remove the bay leaves. Add gravy, and continue to cook, stirring continuously until stew thickens.
6. Serve with freshly baked biscuits.

• 1 3/4 cups liquid from stew
• 1/4 cup water
• 2 tbsp flour

1. Combine the water and flour in a cup and mix well.
2. Add the stew broth into a 2 quart saucepan.
3. Heat and add flour mixture. Continue to cook until bubbly.
4. Add to stew as directed above.