When Jeremy brought home a huge package of tri-tip steak from Costco earlier this week, I knew right away that I wanted to use part of it for beef stew. It may not quite be fall yet, but it’s close enough for me!

The recipe I chose last night is one I’ve used many times before. It’s a recipe my mom has been making since my childhood, and although it is nothing fancy or complicated, it always makes a delicious meal (not to mention excellent leftovers) and it’s one of my favorite comfort foods.

Mom’s Beef Stew

2 lb beef stew meat, cut into 1 1/2″ chunks
2 T olive oil or shortening
1 medium onion, coarsely chopped
1 tsp Worcestershire sauce
1 clove garlic, whole
1-2 bay leaves
1 T salt
1 tsp sugar
1/2 tsp freshly ground pepper
1/2 tsp paprika
A pinch each of allspice and cloves
2 C hot water
6 carrots, peeled and sliced into chunks
4 potatoes, peeled and sliced into chunks
1 lb small onions, quartered (or 1 package frozen pearl onions)
2 T flour

In a heavy-bottomed large Dutch oven, heat oil or shortening and brown beef well. Add next 10 ingredients (through water), stir well, cover and simmer for 90 minutes. Remove garlic and bay leaves; add carrots, potatoes and onions, cover and continue simmering for an additional 35-45 minutes, until vegetables are tender. (If necessary, add enough extra water or beef broth just to cover vegetables.) Remove about a cup of liquid to a small container and add flour; shake or whisk to combine, and stir back through the stew. Continue to simmer for 3 minutes, or until stew is thickened, and serve.