Beef Stew

3 Apr

The following beef stew recipe was provided to me by Lillian Beltaos but with a few changes from the original recipe.  The main difference is Lillian’s recipe also includes dumplings which I haven’t quite mastered.

Beef stew served with brown rice.

  • 2lbs of stewing beef
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1 green pepper, diced
  • 1 carrot, peeled and diced
  • 2 medium tomatoes, diced
  • 2 medium potatoes, peeled and cut into large chunks
  • 1 can (398mL) of tomato sauce
  • 1/2 cup of water
  • 1/2 cup of milk
  • 2 tbsps of extra virgin olive oil
  • 2 bay leaves
  • 1 tsp of paprika
  • salt and pepper to taste

Onions, carrots, green peppers, garlic and tomatoes.

Turn the burner to high.  In a deep pot, add in the olive oil and onions.  Cook the onions until they are soft and translucent, then add in the meat, paprika, salt, pepper and garlic.   Mix well.  Brown the meat for a couple of minutes.

Seasoning and browning the beef.

Add in the carrots and green peppers. Cook for another couple of minutes before adding in the water, milk, tomato sauce and bay leafs.  Once the liquids in the pot begin to boil, turn down the heat so that the liquids are at a very low and gentle simmer. Add in the tomatoes and cook for two hours uncovered.  After the two hours, add in the potatoes and cook for another one to two hours uncovered.

Stew before it has slowly cooked for a long time.

Stew after it has slowly cooked for a long time.

You can check the readiness of the stew by seeing if the beef is soft and falls apart when pierced with a fork. Taste to see if more salt and pepper are needed. Serve hot. This stew goes well with a simple salad, rice or mash potatoes.

Thank you to Lillian for sharing her recipe.


One Response to “Beef Stew”

  1. Rufus' Food and Spirit Guide April 3, 2011 at 6:06 PM #

    Yum. I need to make a good stew like this one before it gets too hot to want one.

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