Prep 45 mins
Cook 2 hrs
This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own.
- 680.38 g defatted beef roast, cut in 3/4 in. chunks
- 29.58 ml olive oil
- salt and pepper, to taste
- 1 large onion (about 2 cups, coarsely chopped)
- 2 garlic cloves, minced
- 2.46 ml thyme
- 59.14 ml red wine
- 3 (1190.67 g) can low sodium beef broth
- 14.79 ml hoisin sauce or 14.79 ml low sodium soy sauce
- 1 bay leaf, broken in half
- 3 carrots, cut into 1/2-inch slices (1 1/2 cups)
- 3 red potatoes, cut into 1 ' cubes (3-4 cups)
- 354.88 ml frozen butter beans
- 354.88 ml green beans
- 236.59 ml frozen corn
- 236.59 ml frozen green pea
- 411.06 g diced tomatoes, drained (optional)
- 36.97 ml cornstarch
- Dry meat chunks and season with salt and pepper.
- Brown in olive oil, in 2 batches, remove from pot and set aside.
- Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
- Deglaze pot with red wine.
- To pot, add beef broth, hoisin or soy sauce and bay leaf.
- Cover pot and simmer about 2 hours or until meat is fork tender.
- Remove 1/4 cup of the broth and set aside.
- Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
- Simmer until vegetables are tender, about 30 minutes.
- Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
- Adjust seasonings to taste.
YUMMMMM.... you won't be sorry if you decide to make this stew. I substituted a sweet potato for the potatoes called for, left out the peas and doubled the corn. I served this to company tonight with some nice hot rolls followed by a peach pie. I really want to say thank you so much for making me look like a good cook!