This is such a simple stew recipe and it is delicious!  It makes 12 hearty servings….you can eat on it for days!

You can easily make this vegetarian/vegan by eliminating the meat and using veggie stock instead of beef.  If you do this, I recommend adding whole mushrooms or my some diced turnip!

Here’s what you’ll need:

Produce

• carrots, sliced – 6
• celery, sliced – 6
• onions, sliced – 2
• potatoes, diced – 3 pounds
• garlic, minced – 2 cloves

Note:  If doing vegetarian, be sure to pick up some additional vegetables!  16 ounces of whole mushrooms or 3-4 turnips!  This will help to make the stew nice and hearty.

Herbs/spiced

• allspice – sprinkle
• bay leaves – 4
• paprika – 1 tsp
• pepper – 1 tsp
• salt – 2 tsp

Pantry Items

• beef stock (or veggie if vegetarian) – 4 cups
• Worcestershire – 2 tbsp
• sugar – 2 tsp
• cornstarch – 4 tbsp
• vegetable or olive oil – 4 tbsp

Misc

• water – 2 1/2 cups

Meat (optional)

• beef stew meat – 4 pounds

Heat the oil in a large dutch oven.

Add the stew meat.

Brown all sides, about 5 minutes.

Add the sliced onion.

Add all the herbs/spices, Worcestshire sauce, garlic, beef stock and 2 cups of water.

Bring to a boil, reduce heat to simmer and cover for 1 hour.

Add the carrots, celery and potato to the stew.  Bring to a boil once again, reduce heat and simmer, covered, for 40 minutes.

Remove from heat when vegetables are tender.

To thicken the stew up, mix the cornstarch and 1/2 cup of water together in a small bowl.  Add this mixture (called a slurry) to the hot stew and stir.  Heat a few minutes until the sauce starts to thicken!

Enjoy!