Rosemary Beef Stew

Now that fall is here and it's starting to get so much cooler out I like to make giant pots full of stews.

When I was pregnant with Reese this was one of my go to meals.

Now that he's old enough to eat most everything, it's also one of his favorites.

I'm a proud momma ;)

 Rosemary Beef Stew:

2 tablespoons Olive Oil

2 pounds cubed beef

2 tablespoons flour

32 oz beef stock

2 cups water

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

4  potatoes (cubed)

1 large zucchini squash (cubed)

2 cups baby carrots (chopped)

1/2 tomato (chopped and seeded)

4 celery stalks (chopped)

2 teaspoons fresh (or dried) rosemary

Heat oil in pot. Add flour and beef, stir beef until coated brown.

Add beef stalk, water, salt, pepper to boil, reduce heat and simmer for 1 hour

Add potatoes, zucchini, carrots, tomato, celery and rosemary to simmer for 1 hour.

Enjoy!

PS. Your house will smell delicious and feel so warm and inviting.

xoxo