Directions: |
Directions:There are no carved in stone amount of the ingredients.
How big a pot of stew you make depends on you. I know when I make it, I use 2 to 3 lbs of beef cubes, 1 lg onion, 1 green pepper, 2 lbs of carrots, 5 lbs of potatoes, 1 to 2 large cans of crushed tomatoes and if I have extra a couple of fresh chopped tomatoes. I make it in a huge white pot that belonged to Oma Runge. You can also add additional veggies like green beans, corn or peas, if you like. This is your stew to do with as you want!
I also open my seasoning cabinet and check what seasonings I have and whether I think they will work in the stew. I've been know to throw in some thyme, rosemary, poultry seasoning, etc. Use your own judgement and get creative. After the stew has been cooking for a while taste it and add more salt or whatever to make it flavorful.
Brown beef cubes. Start adding other ingredients in about this order - onions, celery, peppers, carrots, tomatoes, water at least equal to the can of tomatoes. Use your judgement on this one.
Once pot begins to boil, reduce heat, cover and simmer for about 2 1/2 to 3 hours.
Add diced potatoes. Return to a boil and watch closely, so potatoes don't stick to pot and burn. Once potatoes are soft, turn the pot off and let the stew rest for a little while.
Refrigerate any leftovers. Actually I think it tastes better the next day when all the flavors have merged. |
This recipe for Beef Stew is from