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
Just getting started