London Broil Stew

First, you will need to salt and pepper the beef on both sides in a casserole dish. I like Kosher salt the best because it brings out the flavor of the beef. The type of salt you use really makes a difference.

Add the soy sauce and let the beef marinate for about 30 minutes.

Warm the olive oil in a Dutch oven or stock pot.

Use a garlic press or mince the garlic very fine.

Add the garlic and just roast to flavor the oil. Then remove it before or right after you add the beef so that it will not burn.

Add the beef to the oil. Searing the meat keeps the juices in. (I cut my beef in half so that I can get an even sear. I add half of the marinade per cut.)

Make sure that you sear the top and the bottom, even the sides.

Once the beef is seared, add the beef stock, then top it off with water. The amount of water you need will depend on the size of your pot. I use about a quart. The liquid level needs to be about 2 inches below the rim.

Cover and keep on a low rolling boil for about 5 hours.

After 5 hours, peel and chop your potatoes. Add to the stew.

Clean your carrots thoroughly; remove the tops and bottoms. Then cut into half and on the larger sections, quarter lengthwise. Why not bite-sized you ask? Because the larger you leave your carrot, the more flavor you will retain.

Add the carrots to your stew and cook until your potatoes are tender. Add a little salt and pepper with your vegetables, even a dash of soy sauce. You may even need to add a little water to bring the level back up.This will take about another 45 minutes.

This is what you will end up with: a scrumptious hearty stew that is just full of flavor.

You can also remove the beef and cut it along the grain, although actually, it will fall apart since it is so tender.

Toast a French roll with Muenster cheese and serve.

You will have a lot of stew left over. This is where you can get creative. Add your favorite vegetables to the stew. Also step out of the box and add pasta, barley or rice. No matter what you use, you will have a delicious vegetable beef soup for tomorrow night.

You just have to love recipes that stretch. I know that they TICKLE me.