Recipe by Jen Clary
Just the right dish for a cold day. This stew is very easy to make, but needs 4-5 hours cooking time. All of the measurements for the seasoning are approximate, and should be seasoned to taste. Only 400 calories and one serving is very filling. For a beefier flavour, try adding 2 little packets of beef oxo, and omitting 1/2 tsp salt. This stew freezes very well; when heating it after it has been frozen, add a little water and it will bring it right back to life.
- 1 1⁄2 lbs stewing beef
- 1 1⁄2 liters tomato juice
- 2 teaspoons Worcestershire sauce
- 2 large russet potatoes, peeled, diced
- 3 celery ribs, diced
- 2 carrots, peeled, diced
- 1 onion, diced
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic
- 1⁄2 cup all-purpose flour (approximately)
- 2 1⁄2 cups water
Directions See How It's Made
- Dice the beef into small 3/4 - 1 inch cubes.
- Dredge the beef in flour, discard remaining flour.
- In a frying pan over medium-low heat, cook beef in hot olive oil just until browned on the outside. Take care not to over cook.
- Transfer beef to a medium stock pot.
- Add enough tomato juice to cover beef well(approximately 3/4 of a 1 1/2 litre can).
- Add diced onions, Worcestershire sauce, salt, pepper, garlic, and beef oxo if you're using it.
- Simmer on low heat, stirring occasionally, for 3-4 hours.
- Add potatoes, celery, carrots (sliced thin or they won't cook at the same pace as the other vegetables), water, and remaining tomato juice, stir.
- Boil on medium heat, stirring frequently (to prevent bottom from burning), for about 30-40 minutes or until vegetables are soft and tender.
- Taste the broth at this time to make sure it is the right flavour to you, if it seems over all bland then add a little more salt, pepper and garlic.
- Remove 2-3 cups of liquid from the stew, making sure to not collect any vegetables, place in a 4 cup liquid measure.
- Add enough flour (maybe 1/3 cup) to thicken removed liquid into a very thick clump free gravy. Use a whisk to get the clumps out, or a Braun wand mixer would be better.
- Add the thick mixture to the stew, and stir well.
- Cook another 2 or 3 minutes on medium low.
- Remove from heat, serve.