I have been asked to post my beef stew recipe and this is a good as spot as any. All ingredients are diced into ½ inch pieces, as much as possible. You need to keep these large so it does not turn into a big mush and you do not know what you are eating when you sample the stew.
• Two pounds of beef – with gristle removed
• Four large onions
• One to two pounds carrots
• One to two pounds potatoes
• One pound celery
• Two large scoops of beef base (or beef bouillon)
• One cup water
Put carrots into large pot first as they will not burn and will allow better cooking. Sear beef in frying pan until browned on all sides and add to pot. Add onions, celery, and carrots. Clean frying pan with water and add this water to the pot. Add in potatoes, beef base, and rest of water. Cook on range with low heat for an hour. When the potatoes break apart, you know you are done.
Enjoy with toast.
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