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Hearty Beef Stew
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Description
This is a re-vamp of my Grandmother’s recipe. Not only does it have beef, but it also has bacon- you can’t go wrong with this one! Perfect for cold winter evenings!
Ingredients
- 4 slices Bacon, Cut Into 1-inch Pieces
- 1 pound Cubed Chuck Roast
- 1 whole Yellow Onion, Diced
- 1 whole Apple, Peeled And Cut Into 1" Peices
- 1 cube Beef Bouillon
- 4 cups Water
- 3 whole Red Potatoes, Peeled And Cubed
- 1-½ teaspoon Salt
- 1 can (14 Oz. Size) Diced Tomatoes
- 2 cups Peeled And Diced Carrots
- ¼ cups Cornstarch
Preparation
Cook bacon in a large pot or Dutch oven. When bacon is done, remove from pot and set aside. Brown the beef in the bacon fat, then add the onions and apple. Cook until apple and onions are tender. Then add beef bouillon, water, potatoes, salt and can of tomatoes (do not drain). Bring to a boil , cover and simmer until beef is tender- about 2 hours. Add carrots about 20 minutes before end of cook time, and bacon 5 minutes before end time.
About 10 minutes before serving, use ladle to reserve some broth. When it’s cooled a bit, then add corn starch to the reserved broth, mix until all lumps are gone. Pour mixture back into pot and stir well.
*Variations: you can add a tablespoon of Italian herbs, some red wine, or even some smoked ham.
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ashamrock on 10.2.2009
I needed a quick recipe for beef stew and I used this as the base. I made the following substitutions:
Steak tips instead of cubed chuck roast
a mixture of garlic, onion and scallions minced instead of just onion (available pre-minced at TJs)
no tomatoes or apple (didn’t have them on hand)
Laury’s seasoning salt instead of regular salt and lots of cracked pepper.
This came out awesome!!! My cowboy gobbled it down and asked for seconds. It tasted even better as leftovers the next day. It isn’t as complex as longer cooking stews, but with the time constraints (and the minimal hands on time) this is a WINNER!