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:
- 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.
- allspice – sprinkle
- bay leaves – 4
- paprika – 1 tsp
- pepper – 1 tsp
- salt – 2 tsp
- beef stock (or veggie if vegetarian) – 4 cups
- Worcestershire – 2 tbsp
- sugar – 2 tsp
- cornstarch – 4 tbsp
- vegetable or olive oil – 4 tbsp
- water – 2 1/2 cups
- 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!