Beef Stew Recipe
"Not the usual beef stew, this one contains sweet corn and fresh rosemary. To trim prep time, substitute 1 1/2 cups peeled baby carrots (bagged in plastic at supermarket produce counters) for chunked carrots and frozen whole-kernel corn for fresh. Corn is a vegetable that freezes well and the frozen is often sweeter than what you would buy at the farmers market...."
INGREDIENTS
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2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
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¾ cup unsifted all-purpose flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper (seasoned flour)
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3 tablespoons bacon drippings or vegetable oil
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1 large yellow onion, halved lengthwise and each half thinly sliced
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1 large whole bay leaf (preferably fresh)
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1 small sprig fresh rosemary or ½ teaspoon crumbled dried leaf rosemary
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2 cups beef broth
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6 golf-ball-size redskin potatoes, peeled or unpeeled
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4 medium carrots, peeled and cut in 1-inch chunks (see tips above)
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2 medium celery stalks, trimmed and thinly sliced (include a few leaves)
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1 ½ cups fresh or frozen yellow corn kernels (see tips above)
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