Beef Stew-Family Favorite |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a recipe that I got from Leanne Ely's Menu Mailer cookbook but adapted to our likes. I make a big batch and freeze for later meals. This can be easily doubled or tripled. ***Potatoes are cooked separately. I found that they break down too much and don't freeze well when cooked in the stew. I put a little in each bowl when we eat the stew freshly made. For what I freeze, I put an appropriate amount in the freezer bag and top with the stew, seal and freeze. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 garlic cloves, minced |
1 stalk celery, finely chopped |
1 lb beef, cubed into bite size pieces |
2 carrots or 12 baby carrots, sliced |
2 cups water |
1 tablespoon beef base |
2 teaspoons mrs. dash seasoning mix |
salt and pepper |
1 (14 ounce) can green beans |
1 (14 ounce) can corn |
1 (14 ounce) can peas |
2 potatoes, cubed cooked separately |
Directions:
1. In a large pot, heat oil over medium/high heat and sauté onions, garlic and celery till translucent.
2. Add beef and carrots to onion mixture and continue to cook until meat is browned (sometimes I even skip this step if I am in a hurry).
3. Add water, beef base, Mrs. Dash and salt and pepper taste.
4. Bring to a boil, cover and simmer about 2 hours until the meat is nice and tender.
5. Add canned vegetables and cook until heated through.
6. Serve with dumplings or a nice roll.
7. Extra stew can be frozen in a zippy bag.
8. ***I slightly undercook the potatoes separately because I found that the potatoes held up better when I froze the stew.
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