Beef Stew Pot

Submitted by bayoucritter aka. a

"My wayward adaption of POT AU FEU.Very versatile, filling and nutritious. Don't be afraid of the allspice! It goes great with the beef. I make this often. Tastes better than canned beefstew and you can be creative with it. Serve with a hearty loaf of bread n real butter:)"

 

• Ready In: 3hrs 20mins
• Ingredients: 17
• Serves: 15

ingredients

• 2 -4 lbs stew meat (beef, pork)
• 10 potatoes, peeled & cut into large pieces
• 4 -5 turnips (optional) or 4 -5 parsnips, peeled & cut into large pieces (optional)
• 2 -3 onions
• 8 -10 carrots
• 2 -3 celery ribs
• 2 (8 ounce) cans tomato sauce
• 1 -2 fresh tomato, diced (optional)
• 8 ounces frozen peas
• 4 -6 cups water
• 1 teaspoon allspice
• 1 teaspoon celery salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic
• 3 dashes cayenne pepper (optional)
• 1 teaspoon bay leaf powder

directions

1. In very large pot, place Stew Meat& cover with cold water.
2. Bring to a slow boil.
3. Skim top often until broth is clear of"junk".
4. When broth has cleared, stir in all Seasonings, Tomato sauce& prepared Vegetables (except for Peas).
5. Bring to a boil, stir& turn heat to lo-med.
6. (Slow simmer).
7. Stew will make its own thickening.
8. Simmer 3-5hours.
9. Stir occasionally.
10. Stir in Peas about 1/2hr before serving.
11. Adjust seasoning to taste.

Reviews

[Sue Tip]

We loved this dinner! I made it with some variations; 1.5 lbs stew meat, 2 red potatoes, no turnips, garden green beans, 1 red onion, garden celery (so good!), no celery salt and 2 bay leafs. I added frozen peas at the beginning and they were fine.