Stew Beef with Lavender and Cherry

I made this recipe up after reading in my Joy of Cooking cookbook.  One of the things I love about that book is the pages of discussion on styles of cooking and the general concepts of food groups.

1-2 lbs of stew beef, 1-2 in cubes
2 Tbls Canola oil
2 C beef stock
1-2 Tbls dried lavender blossoms
1/4 C dried cherries or 1/2 C pitted and chopped fresh cherries
1 large sprig of fresh rosemary (would guess that this equals maybe a couple of teaspoons of dried)

This recipe cooks for a long time so no need to invest in a particularly wonderful cut of meat, just know that the tougher the starting point, the longer it will take to cook.

Over high heat, brown the stew beef in the oil.  Be sure to let the oil get sufficiently hot before adding the meat.  It should flow easily over the bottom of the pan but not be smoking.  Browning should take maybe 5 minutes.  

Add the beef stock.  I usually use soup base and reconstitute it according to the directions on the container.  Be cautious at the step.  Soup base, stock, and especially bouillon contain a widely varying amount of salt.  Do not add salt to this recipe unless you are using a sodium free form of broth.  

Add the lavender, cherries, and rosemary to the beef and stock.  Cook over low heat for 2-4 hours until a large piece of meet will just separate when pressed with a spoon.  Tender cuts of meat will cook 'quickly' and tougher pieces of meat will take longer.  Stir periodically and supplement the volume of stock with fresh water.  Usually requires at least 2 cups water during the cooking period.

Optional: in the last 5 minutes of cooking thicken to make a gravy consistency.  This generally requires 1-2 Tbls cornstarch dissolved in water.  A thiner broth works well for noodles and a thicker broth for potatoes.

Both noodles and potatoes soak up salt very well so if the salt flavor has gotten away from you...they make excellent sides.  This would probably make an excellent slow cooker recipe.