Monday, February 7, 2011

New Twist for Beef Stew

We are calling this new creation: Veggie Beef Stew!

This recipe was created by my daughter in law while they waited out the winter storm with us. She did an inventory of veggies and made this fabulous stew that was perfect for our cold wintry days. You have always thought of adding potatoes and carrots to stew but have you tried cauliflower? It is fabulous. It adds a great flavor and adds a new dimension to your stew. Be different and put in some cauliflower.

2# stew meat
10 cups water
1/2 cup Dehydrated onion*
1 can tomato sauce**
2 tbs. parsley
1 tsp. celery seed
2 tsp. season salt
black pepper to taste
3 beef broth cubes
1 packet brown gravy mix
Add as many veggies as you would like in your soup.
We put:
1 16 oz. package mixed veggies
1 full cauliflower head chopped
8 potatoes chopped
corn starch***

Brown the stew meat in oil. Now add all the ingredients in a large stock pot and simmer. Thicken with corn starch.

*You can use dried onions or chop a fresh onion.

**Did you know that the small amount of tomato sauce gives the wonderful color for your stew? If you don't use the tomato sauce, it will still taste the same but not have the ascetic color you would expect from a great stew.

***Mix the corn starch with 1 cup of cold water then add to the hot stew. This thickens your stew nicely.

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