Beef Stew

Ingredient List

2 Pounds Beef, Cubed

2 Tb. Olive Oil

2 C Water

5 C Beef Stock

2 Tb. Worcestershire Sauce

2 Cloves Garlic, minced

1 Medium Onion, chopped

1 Tsp. Salt

3/4 Tsp. Pepper

3/4 Tsp. Paprika

Dash of All Spice

2 C Carrots, chopped

3 C Potatoes, chopped

1 Tb. Lovage or 1 C Celery

1/4 C Cornstarch

1 C Cold Water

It is starting to get cold out there. What warms the belly more than a bowl of soup? I can think of very few things that do the job better then soup. So this beef stew is one of our favorites. It has great flavor. It is good and hearty. And, not to mention, the amazing smell that fills your home! Here is how I make our Beef Stew.

(Pardon the steam…)I first start with the beef. I use beef chuck roast and cut it into the cubes. If you would rather, you can just by beef stew meat. I heat the oil in a large stock pot and then brown the beef.

Then add the onions and garlic to the pot. Allow the onions to break down and become translucent. Then add the salt, pepper, paprika, and all spice. Continue to cook for a few minutes.

Then add the carrots and the potatoes. If you are using celery instead of lovage, add it now. Stir everything up.

Then add the beef stock and the water to the pot and bring to a boil, reduce to a simmer. If you are using lovage, you can add it now. Continue to cook until the veggies are tender and the beef is cooked all the way through. I usually let this go about 1 1/2 hours at this stage. Slow and steady is key.

Now mix your COLD water with your cornstarch. This is a very important step. Do not just sprinkle the cornstarch into the hot soup. It will cause clumps and the starch will never dissolve.

Once the cornstarch is dissolved in the cold water, dump it into the soup and stir it in. This will thicken your soup into a stew. Cook for about 10 more minutes or until the stew is the thickness you desire.

Salt and pepper to taste and enjoy!