Friday, November 7, 2014

Beef Stew

Beef Stew is a classic and with the chilly temperatures moving through the weekend and next weekend, this is the perfect meal to serve up. It's homey, warm, and fulfilling. Make some garlic bread to pair with it, and if you're anything like my husband then you will dip that bread straight into the stew! I hope you have a really lovely weekend and let me know if you try this recipe out!

  • What You'll Need
    • 8 cups water
    • 2 lbs stew beef
    • Olive oil
    • 5 beef bouillon cubes
    • 1 TSP Worcestershire sauce
    • 1 garlic clove
    • 1 bay leaf
    • 1/2 medium onion, diced
    • 1/2 TSP paprika
    • 1 dash cloves (not whole cloves)
    • 3 large carrots, peeled and sliced
    • 4 golden potatoes, peeled and quartered
    • 2 celery stalks, chopped
    • 2 or more TBSP cornstarch
    • Salt and pepper to taste

  • What You'll Do
    • In a large pot, cook the onions in olive oil. When they are almost translucent add the meat and brown it, adding extra olive oil if needed. 
    • Once the meat has cooked, add the water, bouillon cubes, Worcestershire sauce, garlic, bay leaf, pepper, salt, paprika, and cloves. Cover and simmer for 1 1/2 hours.
    • Remove the bay leaf, then add the quartered potatoes, sliced carrots, and diced celery. Cover and cook for 40 minutes longer.
    • To thicken the broth, make a cornstarch and water mixture (follow directions on cornstarch box). Do this as many times as needed to get the desired thickness. 
    • Stir the cornstarch in and cook the stew once more until bubbly. Then serve.

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