Jan’s Beef and Mushroom Stew

1 pound organic stewing beef

1 tbsp butter

1 large onion, sliced

1 or 2 stalks of celery, sliced (optional)

2 cloves of garlic, minced or pressed

1 lb of mushrooms, sliced

2 or 3 carrots, diced or sliced

salt, pepper to taste

1 tbsp beef oxo (optional)

1/3 cup flour (add to 1/2 cup of water)

Or add any favourite vegetable (diced potatoes, green beans etc.) as desired.

Sprinkle beef with salt and pepper. Melt butter in dutch oven and sautée beef until browned. Add onions and garlic, sautée until onions are tender. Add the celery. Cover with water and simmer until tender, about two to three hours, stirring occasionally. Add water (or beer!) as needed.

A half hour before serving, add mushrooms and carrots and adjust the seasoning to taste. Add 1/3 cup of flour to 1/2 cup of water and add to stew to thicken. Serve with potatoes, salad, beet pickles or dumplings. Yum.

Credit: Jan Frith, Twin Butte, Alberta

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