Winter Beef Stew

Old Man Winter seems to have settled in, finally.  We have had some wild and crazy weather this winter.  My Geraniums bloomed up through December and I can still harvest my herbs from the garden.  We have had some extraordinarily warm days here where the kids actually slip on a pair of shorts.  It's been glorious and I could totally see myself living it up in a 4-season warm weather region of the U.S.  My birthday is in December but I should have been born during the summer time because I am a warm weather gal through and through.

I loathe winter time.  I am one of those people that puts on a sweater when it hits 70.  I wear layer upon layer of clothing and it drives my hubs crazy when he goes to put his cold hands on me and he can't seem to find his way through the layers to my bare skin.  If it's cold and gray outside I leave my blinds closed and turn on all of the lights as to not be reminded of the cold and dreary day.

The only good thing that can come of a cold and dreary day is a bowl of Beef Stew and a glass of red wine.  It makes me feel all warm and fuzzy.... or maybe that's just the wine.  No matter, it's a good thing!

Beef Stew
Yield: 8

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Ingredients:

• 2 lugs olive oil
• 3 stalks celery, roughly chopped
• 1 bag frozen mixed veges
• 1/2 bag frozen green beans
• 1/2 bag frozen pearl onions
• 1 T Onion, Onion - Tastefully Simple or Onion Powder
• 1 T Lawry's Season Salt
• 1 T heaped flour
• 1 lb. beef stew meat
• 2 C. beef broth
• 1 C. dry red wine
• 1 t. dried rosemary
• 6 oz. long grain wild rice

Instructions:

1. Heat oven to 350 (or you can simmer on the stove top if you wish).
2. In a dutch oven over medium heat; saute mixed veges, green beans, pearl onions, Onion Onion, Season Salt and garlic in olive oil for about 10 minutes.
3. Add meat and flour and stir to coat.
4. Add red wine, beef broth and rosemary. Bring to a boil.
5. Simmer on stove for *2 1/2 hours or place in oven for *2 1/2 hours.
6. *Add long grain wild rice a 1/2 hour before the end.
7. Serve alongside crusty french bread to sop up the leftovers.

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Servings: 1 bowl

Calories:  397

Total Fat:   9.7g

Cholesterol:  67 mg.

Sodium:  1145 mg.

Protein:  29.1 g.

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