#30 Beef Stew

There is a beef stew recipe in the Homemade Pantry, but I'm, again, going to share my own recipe. I'm sure the one in the book is great, but once I find a recipe I like, I tend to stick with it. My beef stew is a tomato based stew. There are others out there that are more of a gravy base.

Beef Stew

2 Tb. flour
1 lb. beef stew meat, cut into 3/4" pieces
2 Tb. oil
1 cup water
3 cups vegetable juice
1 medium onion, cut into thin wedges
1 tsp. instant beef bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. oregano. crushed
1/2 tsp. marjoram, crushed
1 bay leaf
2 1/2 cups potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cups sliced carrots (2 medium)

1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or pot brown meat, half at a time, in hot oil.

Drain fat. Return meat to pot. Stir in the vegetable juice, water, onion, bouillon, Worcestershire, herbs, and 1/4 tsp. pepper. Bring to boiling then reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender.

 

Stir in potatoes, green beans, corn and carrots.

Bring to a boil, reduce heat. Cover and simmer about 30 minutes more or till meat and veggies are tender. Discard bay leaf. Add salt and more pepper to taste. Makes about 9 cups

 

Super yummy. My family loves it. The only mistake I made was not making enough. Next time I will double the recipe:) I do not make it very often, but on a lazy winter weekend...it's the perfect meal to start early and have simmering on the stove. Pair it with some fresh bread...which makes for some serious comfort food. And believe it or not...it's a low-fat stew!