Beef Stew

Growing up, I was one of many children. A stew was my mom’s best friend when it came to making dinner. Let’s face it, what’s easier than throwing things into a pot and letting it do its thing all day?  If you are looking to feed an army (or to have leftovers for a few days) making a stew, in this case beef stew, is perfect.

[recipe]

Beef Stew

• 2 pounds stew beef
• 2 tablespoons olive oil
• 2 cups water
• 2 tablespoon Worcestershire sauce
• 1 clove garlic
•  2 bay leaves
• Four red potatoes
• 1 medium red onion, chopped
•  salt and pepper to taste
• 1/2 teaspoon paprika or Cajun seasoning
• 3 ribs celery, chopped
• Sliced carrots
• 2 tablespoons cornstarch

1. Brown your beef in a large pot with olive oil. While the meat is browning, it’s a perfect time to prep.
2. Chop up your onion, garlic, celery, and carrots.  Peel and cut your potatoes into hearty pieces.
3. Once the meat is brown, pour in your 2 cups of water, potatoes, onion, garlic, and Cajun seasoning, Worcestershire sauce, bay leaves, salt and pepper.
4. Turn the heat down low, cover, and let stew for at least an hour.
5. You can also do this in the crock pot. Just do the same above, but ignore step 4. Throw it all into the crock pot and let it go for 6-8 hours!
6. After at least an hour has passed (or your crock pot finished cooking) and your potatoes are soft, pour the liquid out of the pot into a bowl, add 1/3 cup of water and cornstarch to thicken the sauce and pour back into the pot.
7. Add the celery and let it cook for another 30 mins.

[/recipe]

I must warn you, don’t start making this beef stew at 8pm because you will be eating beef stew no earlier than 10pm; you live and you learn. It was my first attempt at making beef stew, but I must say it was a success. I hope you enjoy this meal as much as Brian and I did!