Beef Vegetable Stew
From mbelisle 9 years ago
- 2 hrs to make
- Serves 6
I made this stew in a large skillet on the stovetop and it turned out great in about an hour and a half. Make sure the beef you use is relatively tender because the time is too short to tenderize tougher cuts. I use the vegetables I have on hand but any root vegetables or firm squash will work.
Ingredients
- 1 1/2 lbs beef cut in 1" cubes shopping list
- 2 cups roughy chopped carrots shopping list
- 2 cups roughly chopped turnips shopping list
- 3 cups cubed butternut squash shopping list
- 2 cups white or brown mushrooms shopping list
- 2 cups white onion, roughly chopped shopping list
- 6 cloves garlic, smashed shopping list
- 1 tbsp butter shopping list
- organic no salt seasoning to taste shopping list
- black pepper to taste shopping list
- 2 tbsp Worcestershire sauce shopping list
- 1 cup red wine or beef broth shopping list
- 2 tbsp cornstarch for thickening shopping list
How to make it
- Brown beef, garlic and onion in butter in a large heavy skillet.
- Season with pepper, no salt seasoning and Worcestershire sauce.
- Add the remaining vegetables and the wine or broth and simmer, covered for 45 min to an hour, until vegetables are tender.
- Uncover, and stir in cornstarch mixed in 3 - 4 tbsp water to thicken.
- Serve hot over fresh bread or with biscuits.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Good4U Perth, Canada
- mbelisle Suva, Fiji
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