Friday, January 25, 2013

Mom's Beef Stew

Yummmm....just what you need on a cold winter's day!

Mom's Beef Stew
adapted from

2 lbs. steak, cubed (or buy stew meat)
Tabasco sauce
Worcestershire sauce
salt and pepper
1 medium onion, chopped
3 cloves garlic, minced
3-4 cups beef broth
2 large potatoes, cleaned and cut into large cubes
3-4 carrots, peeled and cut
1/2 cup frozen corn
1/2 cup frozen peas
1/2 small can tomato sauce (or to taste)
cornstarch (optional)

Braise beef in oil until just brown on all sides (turning only once if possible).  Add Tabasco, Worcestershire, and salt and pepper to taste.  Add onions and saute until onions become clear.  Transfer to a *large pot and add beef broth, potatoes, and carrots.  Bring to a boil, then simmer for **about an hour (or until potatoes are cooked through).  If you want the beef to be really tender, simmer for even longer.  About 20 minutes before serving, add corn, peas, and tomato sauce and simmer until ready to serve.  If you like your stew nice and thick, add about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.  Add beef broth to thin out and cornstarch to thicken.  Add salt and pepper to taste before serving.  

*you can also throw everything in a crockpot and cook on low 6-8 hours
**The potatoes cooked much faster than I expected, so I would suggest adding them later so they only cook for about 45 minutes.  Otherwise they will get mushy.


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