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Homestead Dutch Oven Beef Stew

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2 lb stew beef, cut into 1-inch pieces
1 tsp salt
1/2 tsp black pepper
1/3 c flour, divided
3 Tbsp vegetable oil
1 Tbsp dried thyme
1 Tbsp dried oregano
2 sprigs fresh rosemary
1 large onion, chopped
3 large cloves garlic, minced
4 medium carrots, sliced
4 stalks celery, sliced
3 medium potatoes, chopped medium and large
4 c beef stock
3 bay leaves
2 Tbsp Worcestershire sauce
2 Tbsp cayenne hot sauce
3 dashes liquid smoke
1 c water

Pre-heat cast iron Dutch oven for 10 minutes over medium heat. Mix half of flour and salt and pepper; shake stew meat in this mixture to coat. Add oil to pre-heated Dutch oven and allow to heat up for a minute or two. Add stew meat and cook until browned on the outside, about 5 minutes with frequent turning. Add onion, garlic, thyme and oregano; cook 5 minutes. Sift in remaining flour and mix well. Add stock, bay leaves and rosemary; mix thoroughly and scrape bottom of Dutch oven well. Increase heat to medium-high and bring to a boil.

Cover Dutch oven and bake for 30 minutes in an oven pre-heated to 350 degrees F. Add potatoes, celery, carrots, water, hot sauce, Worcestershire sauce and liquid smoke. Bake, covered, for another hour and fifteen minutes. Remove rosemary and bay leaves before serving.

This recipe last updated: 3 March 2015

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