FRIDAY'S FAMILY FAVORITES

Beef stew is one of my favorite "go to" meals. I've been making it for years but this recipe from SIMPLE AND DELICIOUS caught my eye. I think it dresses up the stew a little. See what you think!

CHILLY NIGHT BEEF STEW

6 tbsp. all-purpose flour

1 1/2 tsp. salt, divided (I omit)

1 tsp. pepper

2 lbs. beef stew meat

1/4 c. olive oil

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium onions, halved and sliced

4 celery ribs, sliced

2 cans(14 1/2 oz. each) beef broth (low sodium)

2 cans (11 1/2 oz. each) V8 juice (low sodium)

2 tsp. Worcestershire sauce

6 garlic cloves, minced

2 bay leaves

1 tsp. dried thyme

1/2 tsp. dried basil

1/2 tsp. paprika

6 tbsp. cornstarch

1/2 c. cold water

Combine flour, 1 tsp. salt and 1/2 tsp. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6 qt. slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.

Cover and cook on low 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

I made coleslaw and cornbread to go with the stew. Yum!