This stew takes approximately 2 hours to make.
Prep time: 1 hour
Cook time: 1 hour
I am not a big fan of beef but over the years I have picked up a few beef related recipes that my family enjoys. Years ago, when I was a newlywed. My mother in law called frequently to see that I was feeding her son properly and so I acquired many cookbooks along the way. I found a beef stew recipe in one of the books but it had a few ingredients that didn’t sit well with me. Over time I have made a few small changes to that recipe because it has less sodium and my kids love it. Soups/Stews are simple staples in our home since I can batch cook them for a few days.
Batch cooking has become a hobby to me since it not only saves me time, it also saves me money on our weekly food budget. Below is the recipe and I hope you enjoy. Please leave feedback on how it turns out for you. Thanks for stopping by!
- 2 pounds of Angus eye of round roast- cubed
- 8 stalks of celery-diced
- 4 medium carrots-sliced
- 2 bell peppers- diced
- 1 large onion- diced
- 4 large baking potatoes
- 1 bunch of green onions- chopped
- 1/4 cup of olive oil
- 3 teaspoons of seasoning salt
- 1 teaspoon of turmeric
- 1 teaspoon of black pepper
- 1 teaspoon of ginger
- 1/4 cup red wine vinegar
- 2 tablespoons of cornstarch
- 3 1/5 cups of vegetable broth
- Collect all your ingredients, wash your vegetables, rinse the beef, measure out all of your dry ingredients and place in a medium bowl.
- Cut up the beef and to the bowl with dry ingredients except for the cornstarch then add the red vine vinegar and mix all together.
- Cover the bowl and place in the refrigerator to marinate while you cutting up the vegetables.
- In a large Dutch oven add the olive oil and warm up on low heat before browning the marinated beef.
- Brown the beef for about 10 to 15 minutes.
- Placed the browned beef aside and sauté the onions, green onions, bell peppers and celery for about 10 minutes.
- Add the carrots, potatoes, browned beef and 3 cups of vegetable broth and cook on medium heat for 15 minutes.
- In a small bowl mix up the cornstarch with the remaining vegetable broth and add the mixture to the stew and cook for another 30 minutes.
- Serve by itself or with rolls.