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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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My mom always makes this during the winter. We love it served with some crusty French bread. If I have venison steak, I cut it up and use it instead of the stew meat. Ingredients:
2 lbs beef stew meat |
4 1/2 cups water, divided |
1/2 cup tomato juice |
1 teaspoon worcestershire sauce |
6 carrots, sliced |
6 medium potatoes, cubed |
1 cup frozen corn or 1 cup peas |
1 tablespoon flour or 1 tablespoon cornstarch |
Directions:
1. In a large pot, brown meat.
2. Add 4 cups of water, tomato juice, and Worcestershire sauce.
3. Reduce heat and simmer, stirring occasionally, for 2 hours.
4. Add carrots and potatoes.
5. Cover and cook 40-60 more minutes.
6. Stir in frozen vegetable and cook 10 more minutes.
7. In a small bowl, stir flour or cornstarch into 1/4 cup water.
8. Add to stew to thicken.
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