Savory Beef Stew

Savory Beef Stew

I've been making stews for over 30 years now and I always say I wish I'd have written down how I made this. Yesterday I did just that and after tasting the stew I'm glad I did. You see I never make stews the same way twice but this one I will be.

Okay onto the stew recipe.

Recipe will serve 6 people

Ingredients

• 2 pound sirloin roast or large steak cut into bite sized pieces 
• 3 Tbs of canola or vegetable oil
• 6 dashes of Worcestershire sauce
• 2 stalks chopped
• 1 large cooking onion chopped
• 5 cups of beef broth
• Fresh ground pepper
• 1 large or 2 small bay leaves
• 3 garlic cloves pressed
• 3 small turnips peeled 
• 2 parsnips peeled 
• 3 carrots peeled
• 1 sweet potato peeled
• 2 or 3 white potatoes peeled
• 3 Tbs of cornstarch
• 1/2 cup of water

Instructions

1. I used a sirloin roast for this dish but you can use any type of stewing beef that you wish.
2. Cut the roast into bite sized pieces
3. Heat oil in a large pot or stock pot
4. Cook the meat until it is medium rare
5. While the meat is cooking prepare your vegetables cutting each into bite size pieces
6. Add 6 dashes of worcestershire  sauce, fresh ground pepper, celery, onion and stir
7. Add the beef broth and bring to a boil
8. Press into the mixture the garlic cloves
9. Add all the vegetables except the white potatoes stirring to mix
10. Bring everything to a boil then turn the heat down to 2 or almost low
11. Let cook for 15 minutes and then add the white potatoes
12. Continue to cook for another 30 minutes 
13. Test to make sure that all the vegetables are cooked
14. To thicken and make a gravy add 3 Tbs of cornstarch to 1/2 a cup of water and whisk really well. 
15. Bring the beef stew to a boil and stir in the cornstarch mixture until the broth has thickened into a gravy
16. Serve with buns and or a side salad
17. ENJOY!

Roast being cut up

Vegetables for Beef Stew

Everything is in the pot ready to cooking

Dinner is served. Let's Eat