Sunday, December 6, 2009

Beef Stew

2 tbsp oil (I prefer olive or canola)
1 medium onion, chopped
2 lbs beef chunks
2 tbsp Worcestershire sauce
2 stalks celery, finely chopped
3 medium carrots, chopped
4-5 medium red potatoes
4 tsp soup base
4 C hot water
2 C Cold Water
2 packets brown gravy mix
salt and pepper to taste

In large stock pot saute onions in oil over Med-Hi heat. Add meat chunks and Worcestershire. Stir-fry meat with the onions until the meat is browned and onion is tender. Add remaining veggies and continue to stir-fry. In separate small bowl mix soup base (or bullion cubes) with hot water. Slowly add to pot. In small bowl whisk together 2 C cold water with both gravy packets. Slowly pour into pot; stir. Bring to boil and then turn heat to low. Let simmer till meat is tender 2-3 hours (depending on thickness of meat).

*I used left over sirloin from dinner the night before. Since it was already cooked, I simply cut it up and added it to the stir-fry AFTER adding all of my veggies.

TIPS: I usually make this the night before and only let it simmer about an hour and stick it in the fridge. Then, the next morning, before going to work, I toss it in the crock pot, adding a little more water or broth is necessary, and cook on LOW all day. It also goes from freezer to crock pot well, but you will definitely want to add a little more water or broth for that. My kids LOVE eating this with Ritz Crackers or Hot out-of-the-oven corn bread.

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