It’s been a COLD snowy couple of days here in Colorado. I can’t think of anything better to help warm up than a nice steaming hot bowl of beef stew.
- 1 lb Beef stew meat
- 1 Tbsp Canola Oil
- ½ Cup Flour
- 1 Can Beef Broth
- 2 Cups water
- 4 Medium Carrots--chopped
- 4 Medium Potatoes--diced
- ½ Onion--chopped
- 4 Tbsp tomato paste
- Salt and Pepper to taste
- 1 Tbsp Cornstarch
- Heat the oil in a skillet.
- Place the flour in a small bowl and toss the stew meat in it.
- Fry the meat until browned on both sides.
- Place the meat in a large crock pot.
- Chop the carrots and onions and dice the potatoes into bite size pieces and place in the crock pot with the meat.
- Add the can of beef broth and water.
- Mix in the tomato paste, salt and pepper.
- Set the crock pot to high and cook for 4 hours.
- Scoop out about a cup of just the broth and place in a small bowl
- Add the cornstarch and whisk well
- Pour back into the stew and cook for about 20 more minutes
Here’s the ingredients
Heat the oil
Coat the meat with flour
Fry meat until browned on both sides
Place meat in the crock pot
Chop and dice vegetables
Place in the crock pot
Add the can of beef broth, water, tomato paste and salt and pepper
Set the crock pot to high and cook for 4 hours
Remove about a cup of the just the broth and place in a small bowl
Add 1 Tbsp of Cornstarch and whisk well
Pour back into the crock pot and cook stew for 15-20 more minute (this thickens the stew a bit)
Voila!
You certainly can add other vegetables to your stew–green beans, celery or whatever you like. Serve with cornbread (or any of your favorite bread). It’s a proven fact that a glass of milk for your beverage makes this the perfect food pyramid meal.
Stay warm!