Happy #FoodFriday! If you are seeking inspiration for your Christmas dinner, look no further!

Today, we are sharing the recipe for a great Christmas stew from “The Cookbook According to St. Paul’s,” a treasure trove of old favorites curated in 1979 by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles.

Merry Christmas and Happy New Year!

Christmas Stew

Ingredients:

3 lbs. lean stewing beef, cut into bite sized pieces
1 tsp. accent
1 tsp Hungarian paprika
4 slices of bacon
12 carrots, peeled and cut into 3-in. pieces
12 small white onions fresh
1 10.75 oz. can of beef bouillon
1 can tomato paste
2 tbsp. flour, dissolved in 2-3 tbsp. water
1 split Gamay Beaujolais
6-8 peppercorns
1 bay leaf 
½ tsp pepper
1 tsp salt
1 tsp Beau Monde seasoning

Instructions:

Season beef with accent and paprika. 

Fry bacon in large frying pan until crisp. Remove to drain. In bacon drippings, brown seasoned beef.

Remove beef and place in large ceramic casserole.

Add the vegetables to drippings. Brown over a medium heat and place in casserole with beef. Mix vegetables and beef together. 

In frying pan, add bouillon and tomato paste and stir to combine with drippings. Add flour paste to pan and mix thoroughly. Add wine and seasonings. Mix all to blend well. 

Pour sauce over meat and vegetables. Cover casserole and bake in preheated oven at 250 for 2 hours, stirring occasionally.

Suggestion: Quartered raw potatoes may be added during last 45 minutes of cooking.