I don’t know about you, but when it’s cold outside, I want soup. So Beef Stew on a Winter day is quite fitting.
My mom makes amazing beef stew. She uses leftover pot roast – and let the world know that she makes the BEST pot roast! She doesn’t use a recipe, but it’s delicious every time.
Last Friday, as I was contemplating what to feed the family, a recipe from the new Taste of Home returned to my mind. Beef Stew and Vegetable Stew? Bay leaves? Perfect. Of course I didn’t follow the recipe perfectly, but close enough to say that it’s a good recipe.
By the way, have you ever noticed that bay leaf recipes command you to remove the bay leaves before serving? It’s a command I always disobey; what’s the fun with taking them out? And besides, at our house, whoever gets the bay leaf gets a kiss from the cook.
On to the recipe. You must make it because it’s delish.
I’ll give you half-my version, half-Taste of Home’s version.
1 small onion, chopped
2 celery ribs, chopped
2 T. oil
1 large or 2 small potatoes, cubed
1 can (14-1/2 oz.) beef broth
1 can (11-1/2 oz.) can V8 juice or 1 (14 oz.) can tomato juice plus a little lemon juice, Worcestershire sauce, garlic, and some herbs
1 large carrot, scrubbed and sliced
2-3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 lb. chuck or arm roast, cooked and chopped
1/2 cup frozen peas
1/2 cup frozen corn
1 T. cornstarch
1/4-1/2 cup beef or chicken broth or water
In a large saucepan, saute the onion and celery in oil until crisp tender. Add potatoes, beef broth, V8 juice, carrot, and herbs. Continue to cook on medium-high until potatoes and carrots are almost tender. Add roast, peas, and corn. In a small bowl, combine the cornstarch and chicken broth until smooth; add to stew. Cook over medium-low heat until thickened and bubbly. Serve with love and cheer. Yield: 5-6 servings.
Commit your way to the Lord, trust also in Him, and He shall bring it to pass. Psalm 37:5