Light and Easy Recipes and Meal Ideas
Beef Stew
This goes well with a nice side salad for dinner, then pack up the leftovers for lunch the next day.
Ingredients
- 1.5 lbs beef chuck (lean - boneless and trimmed - 1/2" pieces)
- 2 onions (one diced - one whole)
- 3 cups potatoes (washed and cut in 1" pieces)
- 3 large carrots (peeled and sliced)
- 2 cups string beans
- 2 cups frozen peas
- 3/4 cup red cooking wine
- 6 cups water
- 3 tbsp beef bullion (powder)
- 1/4 cup corn starch
- 1 bay leaf
- spray of olive oil (or cooking spray)
- salt and pepper
Directions
Heat a stock pot on medium - high heat
Spray with olive oil spray (or regular cooking spray) and add the beef to the pot
Allow the beef to brown slightly on one side, then add the diced onions and red cooking wine
Cook until meat is no longer pink and the wine has reduced somewhat (15 minutes)
Add the carrots, string beans, potatoes, whole onion, water, corn starch, bullion and bay leaf
Mix to combine
Once the broth has come to a boil, reduce heat to low simmer
Simmer 2 1/2 hours
Add the peas during the last 2 minutes of cooking
Remove the whole onion and bay leaf before serving
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