Beef Stew

2:37 PM


Today stew, tomorrow muffins!

At least, that's the plan.

It's been an interesting week. Busy with appointments and a baby that couldn't adjust to daylight savings time.

So, I thought we could use some new home cooking to make our night just a little more cozy.

This stew can be time consuming. The longer it cooks, the more flavorful it is. However, it is another recipe that's also easy to do throughout the day. Saute the beef now, let it stew, add potatoes and carrots later, etc.

If you're a wife or mom with a to-do list as long as Santa's Naughty or Nice list, this recipe is definitely good for you!

(Yes, I realize I made a Christmas reference and it's not Thanksgiving yet. So sue me.)

Supplies:

- 1.5 - 2 lbs of Stew Meat
- 1 TBSP Olive Oil
- 1 TBSP Cooking Sherry

- All Season Salt (sprinkled over meat)

- 6-8 C water (this depends on how thick you want the stew)

- 6 TBSP Chicken or Beef Bouillon (your preference for this one!)

- 3 peeled, chopped carrots

- 2-4 peeled, chopped potatoes (I only used two and they disappeared... so I would go with three or four)

- 1 can of Green Beans (whole, cut... your choice! Or use fresh ones!)

- 1 tsp Basil
- 5 Bay Leaves
- 1/4 tsp Oregano
- 1/4 tsp Ground Black Pepper
- Pinch of Thyme

Directions:

- Saute the stew beef with the olive oil and cooking sherry until you can't see anymore red or pink. Do this in the pot you intend to cook the stew in. Cover the pot and let it steam for ten to fifteen minutes (after sauteing). Then drain it of its grease and left over oil.
*You can also cut or shred the meat into smaller pieces. This was hard to do for me at the time because Michael would not let me put him down.*

- Add the 6-8 cups of water, vegetables, and seasonings. Bring to a boil for ten minutes or so and then reduce the heat to around medium, medium low. Let the stew simmer (covered) for at least 45 minutes to an hour.

- Add the can of green beans. If you are using fresh ones, however, add them with the potatoes and carrots.
-Let the soup simmer for a while longer. Test it for your taste desires, meaning how cooked you want the veggies and how thick you want the stew. If you want it to be thicker (because I like it a little runny), let it cook uncovered for a good amount of time.

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