Beef Stew with Fall Flavor


lbs cubed sirloin beef
Mix 2 cups of flour with 1 Tbsp salt and 1/2 Tbsp pepper to dredge meat

Heat a cast iron skillet or Dutch oven. Heat 3 tablespoons of oil and 3 tablespoons of butter (add more if needed). Pat the meat dry with a paper towel.Dredge meat with flour. Shake off extra flour.
Add cubes of beef to butter and oil mixture. Do not crowd the meat in the pan or the beef will steam and be tough.

After  beef has been browned, remove to a plate and let sit.

To the pan add:
2 onions chopped
4 stalks of celery chopped
Sauté until translucent.

Then, add:
Add 6 cloves smashed garlic
Add 1 1/2 lbs of carrots
1 pound of parsnips
2 large sweet potatoes
1 20 oz can of tomatoes
3 cups of beef stock or wine (red)
2 stalks of rosemary
2 stalks of thyme
2 bay leaves
2 tablespoons of dried basil
Put everything in a Dutch oven, cover and cook in the oven at 300 degrees for 2  1/2 hours.
Remove from oven and salt to taste.

Remove herb stalks.
Add a tablespoon of butter
A pinch of ground cloves
1 tsp. of curry powder
A pinch of cayenne
1 tablespoon of cumin
Let rest 15 minutes and serve.