With the possibility of snow later this week, many of us are looking for a meal that's comforting and that doesn't take much work to create. It's the perfect time to "hunker down" and cook up a heart-warming stew.

In this segment of House Works, Chef Judy Gilliard has a recipe for a stew that's simple and healthy.

Beef Stew
Judy Gilliard
Servings: 4
1 pound stew meat
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon flour
1 tablespoon grapeseed oil
1 cup low sodium beef broth
4 medium carrots, sliced 1" thick
2 medium onions, sliced 1/2" thick
8 ounces mushroom
1 tablespoon Worcestershire sauce
15 ounces canned tomatoes
2 teaspoons thyme
2 medium Yukon Gold potatoes, quartered
Preheat over to 250 degrees F.
Place stew meat in a bag with, kosher salt, pepper and flour. Shake to coat meat. Heat oil in a dutch oven and
brown meat. Pour in beef broth and stir to get the brown bits from bottom of pan. Add remaining ingredients.
Cover and bake for three to four hours in over. This recipe can also be cooked all day on low in a crock pot.
Per Serving (excluding unknown items): 522 Calories; 27g Fat (47.2% calories from fat); 39g Protein; 30g Carbohydrate; 6g Dietary Fiber;
113mg Cholesterol; 804mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Click on the video to see the story.