Dredge cubed beef in flour that's been sprinkled generously with garlic powder, salt, thyme, and paprika. Brown the beef in olive oil.

Add layers of cubed potatoes, canned peas + carrots with juice, jar of pearl onions with juice, stewed tomatoes (I use Del Monte), bay leaves, and red wine, and let it stew, mixing occasionally. Adjust seasonings.

Weather forecast was for COLD for next days, so I decided to shop yesterday, and cook today so I can eat now and next few days. Came out pretty good.

Sometimes I use it and sometimes I don't when browning it. The only thing I can think of is that it thickens the stew, but I've been using potato starch at the end to give me complete control of thickness.

and don't recall why I used flour. Does thicken a bit. Maybe potato starch would be better.

I would not change it if it works.

My wife's mom and gran used it in everything, Hungarians you know. Thanks for the tips.

my mother's Hungarian family!

and a favorite with anyone who has ever eaten it. It's basic pastry crust with chicken and gravy filling. That's all. No peas, no carrots, nothing else!

We also had steamed broccoli, a green salad, cucumbers in sour cream, and corn from last summer's garden. Pound cake that didn't come out completely right, but was good enough, served with Florida strawberries (rushing the season a bit--they were hard and not ripe enough) and whipped cream.

Lobster and shrimp sauteed in butter over Jasmine rice with peas. Mushrooms stuffed with crab imperial. Can't wait

it's hovering around freezing and a good day for soup.

I love winter because I love things like soup and stew.

It's not a stew but more a soup with peas, onions, celery and carrots. I was wondering if your recipe is from the same heritage?

Although does your wife include paprika?

Mine is a stew, with lots of potatoes, carrots, and peas, and a bit of onion for flavor. As well as bay leaf, thyme, sage, tarragon, celery salt and savory. I'm of Irish extraction myself.

I am very fond of my ow cooking.