Haven’t Made Beef Stew in a Long Time

Most of what I cook I just know how to make. I rarely use a cook book but that means I sometimes leave out an ingredient or 2.

Even before the new kitchen I would make multiple pots of soup.

For instance we’ll be serving 2 soups at Friday night’s party: Chicken noodle  and beef stew.

I try to made the cubed meat and vegetables approximately the same size and able to fit on a spoon.

I’ve been making beef stew very infrequently for decades. The last time I actually remember making it was in 2012 for my Soup Swap.

The ingredients are:

• Beef cubes (I’m using a top round roast cut into cubes.)

  

  This tough cut works well stewed.

• Oil to brown the meat
• Celery and onion, diced

  

  I add celery first because it takes longer to cook than onion.

• Heaping tablespoon of flour to help thicken the sauce (optional)
• Cubed potatoes

  

  Diced potatoes go in last.

• Carrots cut in a similar size as the potatoes
• 32 oz Bottle of V-8 juice
• Salt and pepper to taste

1.   Brown the meat in vegetable oil.
2.   Add diced celery and onion and wilt in the pot with the meat.

   

   Beef, celery, and onions sautéing in olive oil.

3.   Add flour and cook until it is browned a little. (At this point feel free to add herbs: parsley, thyme, salt, pepper, etc.)
4.   Add V-8 juice. I used about 48 ounces in a 6-quart pot. Add water (or canned tomatoes) to cover the meat and vegetables.

   

   This recipe can be proportioned for a smaller or bigger pot.

5.   Add carrots and cook until meat is tender.

   

   Carrots are colorful and give some sweetness to the broth.

6.   Add potatoes.
7.   Simmer until the vegetables are tender.

I never use bouillon cubes or granules to flavor my soups because it seems to make them too salty and adds odd artificial flavor.  That’s just my opinion.

Do you have a favorite soup or stew?