I never buy stew beef. I buy a large chuck roast, cut off some for stew, cut some into strips for stroganoff or pepper steak and slice some thin to marinade & stick on skewers on the grill or make Kabobs.
Ingredients
- 1 lb. beef chuck cut into bite size cubes
- 2 large onions, either thinly sliced or chunky cube ( depends on how much you like onions or small pearl onions- again it's up to you
- 2 stalks celery, cleaned & sliced
- 2 cloves minced garlic
- 4- 6 sliced carrots
- 2 medium potatoes, cubed or sliced
- 2 T. vegetable oil
- 2 cups of beef broth (canned or water & 4 bullion cubes)
- small can tomato juice (optional)
- 1lb fresh mushrooms, sliced (optional)
- 1can cut green beans (optional)
Directions
Saute onions, celery, garlic & if desired mushrooms in oil 3-5 minutes, remove from pot. Pat beef dry with paper towel. If desired, add small amount of tomato juice to pot & brown beef, add more juice if needed. You may season the beef with salt & pepper if desired. Add onions, celery, garlic & mushrooms to beef, along with rest of tomato juice & beef broth. Add just enough water to cover; bring to a boil. Reduce heat to low, simmer, covered until beef is tender, about 1-1/2 hours. Add carrots & potatoes. Cover partially & simmer about 15 minutes or until veggies are tender.
In a small bowl or cup, mix 1 tablespoon of cornstarch with 1 tablespoon cold water; stir into stew. Increase heat & boil uncovered for 2 minutes. If broth is not thick enough for you at this point, repeat cornstarch & water process. 5 minutes before serving add canned green beans if desired or if using fresh add them with the carrots & potatoes.
Print this recipe
Submitted 6/13/05.
Source: Unkown
Submitted By: Jan
kjweld@snowhill.com
Old Faashioned Beef Stew