| INGREDIENTS
- 2 lbs stew beef*
- 1 large yellow onion, coarsely chopped
- 3 large cloves garlic, smashed and minced
- 1 green pepper, ribs removed, coarsely chopped
- 1 red pepper, ribs removed, coarsely chopped
- 3 ribs celery, strings removed, coarsely chopped
- 6 carrots, peeled and cut into bite size pieces
- 6 parsnips, peeled and cut into bite size pieces
- 4 medium potatoes, peeled and cut into bite size pieces
- 1 small turnip, peeled and cut into bite size pieces.
- 1 Tbsp lard (for browning meat)
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 2 large bay leaves
- 1 large can or 1 quart tomatoes
- 1/4 cup ketchup
- 3 Tbsp HP sauce
- 2 Tbsp Worcestershire sauce
- 2 Tbsp cornstarch
- 1/4 cup water
- Water to cover
- Better Than Bouillon beef flavouring, if required
INSTRUCTIONS
- Brown stew beef very well in 1 Tbsp lard, using a large Dutch oven. Add onion, garlic, celery, and peppers. Continue to cook, stirring occasionally, until vegetables begin to brown. Season with salt, pepper and thyme.
- Pour over tomatoes with juice, then stir in ketchup, HP and Worcestershire sauce. Add bay leaves and stir to combine.
- Add enough water to ensure the beef is covered, but barely. Cover and put in an oven set at 350°F and cook for 2 hours, checking occasionally to ensure beef stays just covered with water.
- After 2 hours of stewing, add the carrots, parsnips, turnips, and potatoes, adding just enough water to cover if required. Stew for another hour. Check vegetables to ensure they are tender. If not, stew for 15 minutes more.
- Put the stew on the stovetop. Taste the gravy. If needed, add 1 Tbsp ‘Better than Boullion’ for extra flavour. Bring stew to a boil. Make a slurry with cornstarch and water, and add to the gravy. Cook, stirring gently, until thickened. Turn off the heat.
- Serve with buns or Baking Powder Biscuits
This stew is a family favorite, packed with tender beef, seasonal vegetables, and just the right amount of herbs and spices. It’s the perfect recipe for batch cooking, and it freezes well, too!
Quick Cooking Tip: When browning meat for a stew or any slow-cooked meal, make sure not to overcrowd the pan. A good sear adds so much flavor to your final dish, so take your time and brown the meat in batches.
As a reminder, the Little Mountain Ranch Cookbook presale is still live, but only until November 5th! This is the perfect time to secure your copy and enjoy 10% off as a thank you for being part of my email list.
Don’t forget to use code EMAIL10 at checkout. |
