Sunday, December 20, 2009

Beef Stew Too

I know I have done a beef stew recipe somewhere before, so I am calling this #2. It was easier than the last one that I can't really remember doing.... I don't mess around with flour because I think it kills the flavor. Everyone really liked this version.

2 lbs of beef chunks (the store sells them chunked - you don't need a super great cut since it will be cooking for a few hours)
6 Cups Beef Stock
3 Cups Water
6 carrots (cut any way you like them - I do 1 inch pieces)
Half a stock of celery
2 large Spanish onions
3 bulbs of garlic - crushed, diced - any way you like it
2 Tablespoons of Worcestershire Sauce
1 small can of tomato paste


2 bay leaves
1/2 teaspoon of sage
1/2 teaspoon of thyme
1 teaspoon of oregano
2 Tablespoons of Sea Salt (you can add more or less to taste)
1 Tablespoon of black pepper


1. In a large soup pot, splash some olive oil in the pot, heat it up, and add the meat chunks. Allow it to brown.
2. Remove the beef and then add the onions, allow them to cook for a few minutes (soaking up all the beef juice).
3. Add the garlic, carrots, and celery. Let that all cook down for 5 minutes - give it an occasional stir.
4. Add the tomato paste and mix it in well
5. Add the Beef Stock, Water, the seasoning pack and Worcestershire Sauce and bring it to a boil.
6. Add the beef back and drop down to a simmer.
7. Allow it to cook for an hour (up to 90 minutes).
8. Take the bay leaves out.