Brenton's Beef Stew
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John Deere
Brenton's Beef Stew
Here is a recipe I developed myself over time....
Hearty Beef and Veg Stew
3 pounds of diced round (a little better than true "stew meat")
About 6 or 7 medium potatoes
4 or 5 large carrots
Fresh green beans - 2 handfulls
1 large onion
2 bay leaves
Crisco or other shortening
1 can tomato paste
2 can tomato sauce
salt
pepper
Worcestershire sauce
2 beef bullion cubes
Oregano, Parsely, etc.
Steps
In a large pot, drop in a few teaspoons of shortening and melt it. Cut up the beef into bite-size chunks, then brown the beef chunks in the pot over medium heat. Add about a tablespoon of salt and a half teaspoon of pepper.
While the beef is browning (or searing), cut up the vegetables into bite-size chunks. No need to skin anything.
After about 10 mins, the beef will be ready - add 8 cups of hot water. Bring back to simmer.
Dump in all other ingredients, with spices to taste (few splashes of Worcestershire, few pinches of the dried spices, the cubes.
Simmer covered pot for about 2 hours.
The potatoes and tomato paste will help to thicken up the stew.
Serve with Rye bread.
Difficulty
Easy, just cut as much ahead as you can.
Hearty Beef and Veg Stew
3 pounds of diced round (a little better than true "stew meat")
About 6 or 7 medium potatoes
4 or 5 large carrots
Fresh green beans - 2 handfulls
1 large onion
2 bay leaves
Crisco or other shortening
1 can tomato paste
2 can tomato sauce
salt
pepper
Worcestershire sauce
2 beef bullion cubes
Oregano, Parsely, etc.
Steps
In a large pot, drop in a few teaspoons of shortening and melt it. Cut up the beef into bite-size chunks, then brown the beef chunks in the pot over medium heat. Add about a tablespoon of salt and a half teaspoon of pepper.
While the beef is browning (or searing), cut up the vegetables into bite-size chunks. No need to skin anything.
After about 10 mins, the beef will be ready - add 8 cups of hot water. Bring back to simmer.
Dump in all other ingredients, with spices to taste (few splashes of Worcestershire, few pinches of the dried spices, the cubes.
Simmer covered pot for about 2 hours.
The potatoes and tomato paste will help to thicken up the stew.
Serve with Rye bread.
Difficulty
Easy, just cut as much ahead as you can.
