Beef
Stew
Or as Princess used to say: “Boof Steeve” Serves 6
This is super-easy for a busy farm girl. I make early in the
morning, put in a slow cooker and forget about it until supper. To complete the meal, I include a garden salad, buttermilk biscuits and cinnamon applesauce. Leftovers of this dish are great, but don't try to freeze it...unless you don't mind mushy taters.
Ingredients
2 pound
beef stew meat
4 potatoes
2 large carrots
2 ribs celery
1 medium to large onion, cut into chunks
1 pint homemade tomato soup or 1 (10 3/4oz) can tomato soup
½ cup
water
2 Tablespoons
cornstarch
1 Tablespoon brown sugar
2 Tablespoon
Worcestershire sauce
1 teaspoon
salt
1/2 teaspoon ground black pepper
1 teaspoon ground allspice
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 bay
leaves
Directions
For Slow Cooker:
Cut the beef into bite-sized pieces.
Peel and cut the potatoes into pieces just a bit larger than the
meat. Peel the carrot and cut it and the
celery and onion into 1 inch pieces. In
the slow-cooker pot, combine the meat and vegetables. Pour in the tomato soup. In a liquid measuring cup blend water and
cornstarch until smooth and add this to the meat and vegetables. Add the spices and herbs. Do not stir.
Cook on high for 8 – 9 hours.
Remove the bay leaves before serving.
Quick & easy: Use a 16 oz. package of frozen stew
vegetables.
Slow & laborious (not really): It cooks up in a covered stock pot in about 1-1/2 hours on the stove-top...just be sure to stir occasionally 'cause it'll stick to the bottom of the pot. (I can't leave Cowboy in charge of the stove-top method) Or 2 hours in a 350 degree oven in a casserole dish (I use the ceramic pot & glass lid from my slow cooker).
Another thing: add a peeled and cored apple cut into chunks to make it like a fall campfire stew.
