Pflugerville resident Jenny Sturgis sends along this recipe for a yummy stew that’s like the one her grandmother made.

Serves: 4-6


·       1 ½ lb. cubed beef stew meat

·       ½ cup flour

·       1½ teaspoons salt

·       ½ teaspoon pepper

·       ¼ cup vegetable oil

·       1 finely chopped onion

·       1 finely chopped carrot

·       ¼ cup finely chopped celery

·       1 tablespoon dried parsley

·       1 pinch thyme

·       3 ½ cups of beef broth

·       2 diced medium potatoes

·       2 diced carrots

·       2 diced onions


  Put flour, salt and pepper in a large plastic bag. Place meat in bag with the flour and shake until well coated. Heat oil in a large Dutch oven. Add meat pieces to the oil and stir until slightly browned, Add remaining flour from the bag and the chopped onion.

  Stir until well browned. Add finely chopped carrot, then celery, parsley, thyme and beef broth. Cover and cook over low heat for 1½ hours, stirring every 15 minutes. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.