Beef Stew for Dinner

Monday, with crisp autumn temperatures, felt like a perfect day to simmer beef stew (today’s humidity is a stark contrast).  The house smelled deliciously cozy and WOW it tasted good!  The first stews and heartier cold weather meals always taste so indulgent after a summer of lighter cooler dinners.  Here’s my family’s stew recipe:

1/2 to 1 lb. lean stew beef (most butchers will cut any beef roast that’s on sale into bite size stew pieces if you ask)

1 onion

6 potatoes

6 carrots

Any other root vegetables that you have on hand.

Frozen corn and peas

worcestershire sauce

salt and pepper

Corn starch

Start by browning the meat in a large pot (I usually pour a little olive oil to cover the bottom about 1 Tablespoon).  The goal here is to get that nice brown color coating the bottom of the pan.  About 1/2 way through browning the meat add a chopped onion and salt and pepper.

Next, fill the pot with enough water to cover the meat and onions.  Pour in a couple of teaspoons of worcestershire sauce.  Bring water to a simmer and continue to simmer for 1 or 2 hours adding water as needed to keep the meat covered.

Then, toss in chopped potatoes, carrots, and other roots if you’re using them.  (I like to use bite size pieces.)  Add enough water to cover again and return to a simmer.  Continue to simmer 1 hour or at least till the vegetables are tender. 

I thicken it with cornstarch.  I pour about 1/2 cup of corn starch into a bowl and add a little water to make a runny paste.  I stir it together until it’s smooth and pour it into the stew.  Stir stew.  Keep adding cornstarch-water mixture until the stew is your desired thickness. 

Lastly add frozon corn and peas and return to simmer for 5 minutes.  Taste and adjust seasoning to your taste.






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