Beef Stew

I must tell you that my soups and stews are not made the exact same way each time. It depends on what I have on hand and how I’m feeling that day.

Today’s beef stew went like this.

1+ pound of beef (I cut up part of a Chuck roast yet to be made).

6-8 small Yukon potatoes, cut in chunky pieces

1 yellow onion, cut in larger pieces

2 cloves garlic, chopped

1 small rutabega, diced

1 small parsnip, diced

(I’m out of carrots or I would have added at least 1)

Cook roast pieces in large pot until brown on medium heat. Season meat with salt, pepper, a bit of oregano and thyme

Add all vegetables. Cook for about 10 minutes on medium heat.

Add 1-15 ounce can of diced tomatoes

Add 1/2 cup of frozen peas

Add beef broth to nearly cover, about 16-20 ounces

Stir and bring to a simmer and cover. Cook at least two hours on low to medium low heat

Pro Tip: taste after cooking an hour and add more seasonings if needed

I like to serve with a hearty artisan bread and butter

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Just getting started

Getting there

4 thoughts on “Beef Stew

  1. Looks good, I haven’t had beef stew in ages. I have never had a rutabaga either. Sheesh, no leeks, no rutabaga……guess I should put them on my Bucket List, in case they don’t serve them in Heaven. Not sure I have even seen one in the market….do see leeks….they look hard to clean.🙂

    Liked by 1 person

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