Wednesday, February 07, 2007

Beef Stew

Hearty and full of veggies; this is my mother's recipe modified to be GF. Makes alot, so invite a friend who likes beef.

Serves 8
2.5 hours
-large pot or dutch oven, with lid

1 to 2 lbs beef stew meat
1/4 to 1/2 c. flour; any kind will work.. sorghum, rice, potato...enough to coat meat
2 tbsp olive oil
15 oz can tomato sauce*
4 c. water; or more, later
1/4 c. Worcestershire sauce*
5 small red potatoes; coarsely cut into 1 inch cubes
2 carrots, cut into thick round slices
2 celery stalks, cut into thick slices
1 c. fresh corn (or one 15 oz can sweet yellow corn, if out of season)*
1 medium sweet potato
1 medium turnip (use the turnip; it tastes good in this.. I promise)
2 large leeks; wash and cut into thick round slices-- only use the white bottom portion of the stalk, not the green part. Separate the O's once cut.
salt and pepper to taste
*Lea & Perrins original worcester. sauce is GF; all DelMonte canned veggies are GF

1. Wash stew meat and place into large, deep pot. Sprinkle flour over meat and stir in pot to coat. Also add some salt and pepper.
2. Brown meat in olive oil over medium heat until meat just starts to sizzle.
3. Add tomato sauce, Worcestershire sauce, and 4 cups water. Increase heat to 'high' and bring to a boil.
4. Once boiling, reduce heat to medium-low, cover and let simmer for 2 hours. DO NOT cook longer than 2 hours... your meat will turn to mush.
5. While meat is simmering, coarsely cup up all veggies.. there will be quite a bit.
6. Add in all (potatoes, carrots, celery, corn, sweet potato, turnip, leeks) to pot at 2 hour mark. Slowly add in more water if you desire a soup-like stew. I like mine thick and rarely add more liquid.
7. Cover and let veggies simmer for 30-45 minutes. Again, do NOT overcook! When the potatoes are tender, stew is ready to eat.

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