Wednesday, February 24, 2010

Beef and Vegetable Stew

I made up this stew last week and it was so yummy, especially with cornbread. A good way to keep warm on these cold nights and it cooked up a lot quicker than I expected.

Beef and Vegetable Stew

1 beeef chuck roast cut into cubes
1 t kosher salt (regular salt will work too)
1 t pepper
1/2 t garlic powder
2 t of oil and a pat of butter
2 quarts of water
10 beef bouillon cubes or a quart of beef broth
4-5 potatoes
1/2 cup diced carrots
1/2 an onion, diced
3 celery stalks, diced
1 can tomato sauce
10 beef bouillon cubes
3 T of flour

Fill a quart jar with water and add the bouillon cubes, bring to a boil in the microwave to dissolve. Dice up beef. Putin ziploc bag with salt, pepper and garlic powder. Shake till meat is covered. Heat oil and butter in bottom of soup pot. Add beef and cook till browned. Add onion and celery, cook till clear. Add veggies, broth, tomato sauce and 1 qt. water. Bring to a boil. Reduce heat to simmer for 30 minutes. Remove 1 cup of liquid and allow to cool. Whisk in flour to thicken and return to pot to simmer for another 30 minutes.

The first time I made this I was a bit too generous with the salt. If that happens to you add sugar 1 or 2 teaspoons at a time to combat the extra salt.

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