Lisa's Cooking with Gas!

I learned to cook this past decade and while I have always loved restaurants, I now realize that most of the time my own recipes are better.

Since it's bitter cold in most of North America right now, here's one of my favorite winter soothers:
(measurements are approximate as I do not follow a true recipe with this)

Beef Stew 

(4 to 6 servings, about 30 minutes prep time and 25 minutes cook time)

• 1 to 1 1/2 lbs. cubed cooked beef (I usually use leftover steak)
• 6 cups beef broth (I use 1 1/2 tbsp. beef base to 6 cups water & heat it in the microwave until dissolved)
• 2/3 cup flour
• 2 to 3 tbsp. cooking oil
• 2 tbsp. herb mix, divided (see below)
• One can (15 to 16 oz) diced tomatoes
• 2 Bay leaves, crumbled
• 4 to 5 smallish potatoes, peeled and cubed
• one large onion, diced
• 3 to 4 ribs of celery, sliced fork sized (I make my slices big so my husband can pick them out easier)
• one cup of  carrots cut into small coins
• One can stems and pieces mushrooms or 1/2 cup dried mushrooms (optional, I just love mushrooms)
• 1/2 tbsp. Kitchen Bouquet
• dash of ground nutmeg
• scant tsp. of white vinegar
• Sea salt and black pepper to taste

Put flour and 1/s tbsp. of herb mix in a one gallon plastic bag, close bagshake to combine. Add beef cubes, close bag again and shake until cubes are well coated.
Heat Dutch oven for 2-3 minutes on medium heat, add 2 tbsp. oil, then beef cubes, onions and all flour. Add additional oil if necessary to get onions shiny and slightly soft (3 to 5 minutes. *If you're using uncooked beef, cook it until slightly browned, then add onions.
Pour in hot beef broth and stir until flour is dissolved, then add undrained tomatoes. Add remaining vegetables (potatoes first if you're cooking as you're chopping), a dash of pepper and remaining herb mix. As stew begins to simmer, add Kitchen Bouquet, nutmeg and vinegar, stir well.
Cover pot and reduce heat to medium, low. Simmer 15 to 20 minutes, stirring occasionally to prevent sticking.
When potatoes are  soft, turn off heat and check seasonings. Add salt and more pepper if needed. Remove Bay leaves before serving.

Serve with French or Italian bread cut into big slices.

HERB MIX (using dried herbs)

You can crumble this into the pot with your fingers, or grind it in your coffee mill or mortar and pestle:

1/2 tbsp. Sweet Marjoram

1/2 tsp. Rosemary

1 tsp. Thyme

1.2 tsp. Savory (I usually use summer)

1/2 tsp. minced dried onion

Dash of Garlic Powder

This is even better the next day!