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Old Fashioned Beef Stew

This is our favorite winter comfort food! I often make it ahead of time for quick easy meals later, but omit the peas until right before serving.

2 + lb lean beef chuck, trimmed and cut into 1 inch cubes

4 T all-purpose flour (optional)

2 T any traditional fat (not processed veg oil) to brown meat in

2 each, large yellow onions and large red onions, thinly sliced

2 c. sliced mushrooms

10 cloves of garlic, minced

2 t each spice: thyme, basil, pepper

1 can tomato paste

4 c. beef broth (is preferable but water will work)

1 bay leaf

8 c. sliced carrots

8 medium red potatoes, thinly sliced

2 cup 1-inch green been pieces

Honey or Stevia (optional, a little goes a long way) 

2 T cornstarch

2 T cold water

Sea Salt to taste

1 C Frozen peas 

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Servings:
10-12

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; sauté until browned. Place on a plate.

Add onions and mushrooms to pot; sauté lightly. Add garlic and spices; sauté, stirring for about 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth and bay leaf. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about an hour to an hour and 15 minutes. Skim off any foam.

Add carrots, potatoes, and green beans. Cover partially; simmer for 20 minutes.

In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Remove bay leaf from stew. Adjust salt and sweetness, mix in the peas and ENJOY!
 

This entry is related to the following products. Click on any of them for more information.
Onion, Basil, Potted, Garlic, Tomato, Pea, Carrot, Potato, Stew Meat, Chuck Roast, Stevia, Raw Honey, Onion, Red, Onion, Yellow, Thyme,
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