This is my favorite winter meal and the one my sister and I requested most often when we were kids. Meme would add in corn for me and lima beans for Lyndsey. Lyndsey also was banned from getting her own stew because she would pick out all of the meat and potatoes leaving just the veggies for everyone else.
I made it a few weeks ago and decided to make another batch and share the recipe while we deal with these frigid temps. I must preface this by saying that Meme doesn't have recipes per se, she's more of a roundabout sort of cook so these are approximates. The beauty of this method is that you can take out the stuff you don't enjoy and put in something else you do, and leave those lima beans for Lyndsey.
1 lb. stew meat
1 small white onion
large can of beef broth
water
2-3 potatoes
green beans (fresh or frozen)
peas (fresh or frozen)
corn (fresh or frozen)
carrots (fresh or frozen)
corn starch
Brown the stew beef in a little bit of olive oil. Add the chopped onion, and cook until the onion is soft, approximately 5-10 minutes.
Note: if you are cooking this in the crockpot, this is the point that you would transfer it to the crockpot.
Add a small can of beef broth and enough water to cover completely with about an inch or two of liquid above the meat. Meme doesn't do this, but I sometimes add a little red wine to it. Cover and simmer.
About an hour before you are going to serve, peel the potatoes chop into pieces along with your veges and add to the simmering beef and stock. Allow to cook for 30-45 minutes before thickening to make sure the veggies are cooked through.
To thicken, make a slurry of cold water and two tablespoons of corn starch, add slowly and stir into the stew until the desired thickness is achieved. Remember, it will thicken up as it cooks the last 10 minutes or so, so be sure not to add too much corn starch!
Note: if you are cooking this in the crockpot, this is the point that you would transfer it to the crockpot.
Add a small can of beef broth and enough water to cover completely with about an inch or two of liquid above the meat. Meme doesn't do this, but I sometimes add a little red wine to it. Cover and simmer.
About an hour before you are going to serve, peel the potatoes chop into pieces along with your veges and add to the simmering beef and stock. Allow to cook for 30-45 minutes before thickening to make sure the veggies are cooked through.
To thicken, make a slurry of cold water and two tablespoons of corn starch, add slowly and stir into the stew until the desired thickness is achieved. Remember, it will thicken up as it cooks the last 10 minutes or so, so be sure not to add too much corn starch!
Best served with yummy buttermilk biscuits. I love the new frozen Pillsbury buscuits. You can pull out one or ten! Pin It
1 comment:
Yes - those biscuts are a time-saver and give you perfect portions.
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