With the cool and wet weather and all, Jeri and I were craving something warm and rib sticking. What could be better than a simple beef stew. It warms the inside. Nothing could be easier to make. It's a classic "one pot dish".
We prefer to make a medium dark roux rather than a slurry. I think it adds a better taste and gives the dish character. We browned the meat - in this case I actually used both beef and pork -added onion and garlic, seasoned with salt and pepper, Thyme and Rosemary, added some tomato paste and beef broth to cover the meat, simmered it for two hours, added potatoes, carrots, parsnips and more onion. Let it simmer until the vegetables are all done. We added about a cup a frozen peas and let that cook for five minutes. It was delicious!