This recipe will feed 5 adults and is best served with Garlic Italian Bread or brown bread from Cheesecake factory.
The Meat and Sauce
- 1lb Stew Meat - cook in a little oil until browned
- 1.5 cups water
- 4 T Tomato Paste or sauce
- 2 Bay Leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Beef Bouillon Cubes
Simmer while working on the onion and celery.
Cut in small slices, three stalks of Celery and saute in olive oil for 5-10 minutes (or one cup if you have it frozen). Toss into the Beef mixture.
Cook beef and celery for approximately one hour on low heat with a lid on.
- 1/4 cup of flour - sift if you have time, it helps reduce lumps
- 1/2 cup of hot water
Potatoes and Carrots
- 5 medium size potatoes
- 5-6 carrots
Peel potatoes (remove any bad/black spots), then chop them into bite size pieces, dump them into boiling water for 15 minutes, drain and add to stew.
Peel carrots, cut in thin slices so they cook faster. I boil them in a small pot for about 15 minutes, drain and add to the stew.
I cook the potatoes and carrots in the stew for no more than 10 minutes and the lid must remain off or potatoes will stick to the base of the pan. It's best to stir frequently. I only do this step to get everything to blend well and I use this time to set the table, call the family to dinner, etc.
It really is a lovely stew and while it may seem annoying to work through all the steps (rather then dumping everything into one pot), it will result in a tasty stew that does not stick to the bottom of the pan.
This stew recipe is a result of making it at least once a month for the past 12 years; it's a big family favorite and each step has been carefully thought out. This is really a guide to making good stew; you can feel free to mix it up and use different onions or bigger chunks of veggies. I have toddlers so cooking in small bite size pieces works well for my family but I know it's popular to make stews with big chunky veggies. If you do try this please come back and let me know how it worked out for you!