I’m making my first beef stew of the season. I’ve made a few tweaks since posting the original recipe on World Famous Nosh, so I thought I would let you know how I turned this:
– 2 lbs stew meat, cut into 1/2 inch cubes
– 1 tbsp sugar
– 2 tbsp Worcestershire
– salt and pepper
– 1 bay leaf
– 4 cups low sodium beef broth or stock, divided
– 4 large potatoes or 6 medium potatoes, peeled and sliced into 1 inch cubes (yukon golds seem to work the best for stew)
– 2 cups (or more or less to your taste) peeled baby carrots, cut into thirds
– 1 large sweet onion, peeled and cut into chunks (I leave the chunks large so Bill can pick ’em out)
– 2 stalks of celery, sliced thin
– 8-12 oz whole mushrooms, stemmed and sliced to your preference (I leave them thick so Bill can pick them out)
– 2 cloves, or 1 tbsp, minced garlic
– 1 tbsp olive oil
– 1 tbsp Worcestershire
– 1/4 cup corn starch, mixed with 1/4 cup of water
– 2 cups frozen baby sweet peas (more or less to taste)
Put the stew meat in the crock pot, add sugar, Worcestershire, bay leaf, and salt (omit if you’re using regular broth instead of low sodium) and pepper to taste. Add one cup of the beef broth, stir to combine, and let that marinate while you’re chopping all the veggies. Peel and chop the potatoes, chop the carrots, cut up the onion, slice the celery. Add all the veggies to the crock pot, stir to combine, and cover with the remaining three cups of beef broth.
Cover and cook on LOW for 10 hours. Add additional broth if things look a little dry.
Fifteen minutes before the end of the cooking time, heat the olive oil on medium heat. Add the garlic and sautee for thirty seconds. Add the mushrooms and Worcestershire, toss to combine, and sautee until mushrooms are tender, about five minutes. Add mushrooms to the crock pot.
Combine the corn starch and water and stir until smooth. Add to the crock pot and stir to combine, this will thicken the stew. Add peas to taste (they can be thrown in in their frozen state), or keep them out of the pot and add them to individual bowls (this is what we do because Bill doesn’t like peas).
Dish it up in huge bowls, and serve with potato rolls or crusty bread. We really like these.