Beef Stew(The next time you cook bacon save the drippings for this stew, I promise using bacon drippings to brown this beef will make all the differnce in the world)
· 2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
· ¾ cup flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper
· 3 tablespoons bacon drippings
· 1 large yellow onion, chopped
· 1 large whole bay leaf
· 1 small sprig fresh rosemary chopped
· 2 cups beef broth
· 6 golf-ball-size redskin potatoes, cut into cubes
· 4 medium carrots, peeled and cut in 1-inch chunks
· 2 medium celery stalks, trimmed and sliced
· 1 ½ cups frozen yellow corn kernels
DIRECTIONSDredge beef in a large plastic zipper bag with seasoned flour and set aside.
Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged beef in several batches in drippings, remove each batch to a bowl as it browns. (Save some of the left over seasoned flour to add to the stew to thicken if needed)
Add onion, bay leaf, and rosemary to pot and sauté, stirring often, until onion is lightly browned.
Add potatoes, carrots, and celery, sauté for a few minutes. Return beef to pot along with accumulated juices, add broth, and bring to a boil. (Add seasoned flour to thicken the broth, stir flour in until well combined) Add Adjust heat so liquid bubbles gently, cover, and simmer until beef is nearly tender — about 1½ hours.
Add corn, cover, and simmer just until corn no longer tastes raw and flavors mellow — about 20 minutes. Discard bay leaf. Taste for salt and pepper, and adjust as needed.