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Beef Stew |
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1 lbs. lean Beef - eye round, London broil, etc.(trimmed of all fat and cut into 1 inch cubes) 1 cup Baby Carrots or 2-3 large Carrots - cut into 1 inch pieces 6 to 8 small Boiling Onions - peeled or 1 large White Onion - cut in a large dice 2 to 4 cloves of Garlic - peeled 2 large Boiling Potatoes - peeled and cut into 1 inch cubes 2 to 3 cups de-fatted Beef Stock 1 tbsp. Worcestershire Sauce or Soy Sauce Pepper and Herbs - to taste (sage, rosemary, thyme, etc.) 2 tbsp. Cornstarch mixed with 2 tbsp. cold water Heat a large, non-stick, pot on high. When hot, sear meat on all sides. Add herbs and seasoning and stir. Add stock and bring to the boil. Add vegetables and return to the boil. Cover and simmer on very low heat for 45 minutes to an hour or until meat is fork tender and vegetables are tender but not mushy. Turn heat to high and bring stew up to the boil, remove from heat and drizzle in corn starch mixture while stirring constantly. Return to heat and continue to stir until the stew has thickened. Serve immediately. Recipe courtesy LightLiving.com |
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