Stick-to-your-ribs beef stew
Want a super-hearty, perfect-for-winter dish that’s pretty easy to make? And yes, it is 4-year-old-boy approved! Try my Beef Stew. You can get creative with it and feel free to add whatever complementary ingredients you enjoy to make it your own.
I often add other vegetables like celery or broccoli. You don’t need a slow cooker you can do this just as easily on the stove top.
What you need:
-1 lb stew meat
-1 large onion (chopped)
-4-5 large yellow potatoes (peeled) or 10-12 mini potatoes (I often leave the skins on)
-1-2 large carrot sticks (peeled) or 10 to 20 mini carrots
-2-3 cups beef broth
-Salt & pepper to taste
-a couple dashes of hot sauce (if you like)
-2-3 squirts of Ketchup
What you do:
Using a pot, heat cooking oil on medium. Add onions. While onions are cooking, I usually cut my beef into small chunks with a scissor and add to the pan. Season the beef with salt and pepper. Brown the meat.
Pour in your beef stock so that it covers the onions and beef. Turn down the heat to low and let it simmer with a lid on for about an hour.
Boil the carrots and potatoes until they are soft. Rinse in cold water. Chop the carrots and potatoes into small pieces. Set aside.
After about an hour or so, check to see if your beef is soft. Add your carrots, potatoes and any other desired veggies. Add hot sauce if you wish as well as the ketchup. The stew should now have a thicker consistency. Turn up the heat to medium/high and let the vegetables cook in the sauce that has developed from the meat for about 10-15 minutes.
Turn off and serve.
If you want a carb-tastic meal, you can always serve on our Fool-proof Rice.